In this study, a methodology was applied to four traditional cheese manufactured in Switzerland (Emmental, sic monts , Gruyère, eight monts , Sbrinz, 18 monts , Tilsit, five months). This methodology was developped in the frame of an European programme for the sensory characterization of hard and semi-hard cheeses. It describes the appearence and texture (firmness, friability, elasticity, and adhesiveness) as well as olfacto-guatatory characteristics (salty, acid, sweet, bitter, intensity of odour and aroma) of these cheeses. The results are presented in tables in the form of values and profiles (minimum, maximum, average and standard deviation). Although the results obtained with Appenzell have already been published during the metodology development, they are briefly summed up here
