Товарознавчі й технологічні аспекти якості сичужних сирів у ресторанному господарстві та кейтерингу

Topicality. The relevance of this article grounds on the necessity in a deeper study of cheese pairing and cheese customisation, which include taking into account the taste properties, texture and origin of products. Additionally, it is a goal for optimising the gastronomic experience of consumers. Aim and methods. The aim of this study is to analyse commodity and technological aspects of the quality of rennet cheeses in the restaurant and catering spheres, as well as to research the principles of cheese pairing, cheese customisation. A comprehensive approach is applied, including sources analysis, organoleptic evaluation, etc. Results. The principles of cheese pairing, cheese customisation, which take into account taste characteristics, texture, geographical origin and taste contrasts, are researched and analysed. Key recommendations are identified for the optimal combination of cheeses with beverages and other products in order to increase the gastronomic value of dishes. Conclusions and discussion. The offered recommendations for cheese pairing, cheese customisation are of practical importance for restaurant and catering establishments, helping to expand the range and improve the consumer experience. The scientific novelty is the elaboration of the “wheel of taste” model, which systematises the cheese sensory characteristics (taste, texture, aroma, origin) and seeks optimal combinations with other products and beverages. The practical significance of the article grounds on improving the gastronomic experience with the help of the cheese pairing method, based on the “wheel of taste”. This allows to create harmonious combinations of cheeses with other products and beverages, revealing new flavour tones and shades.