Effect of different grazing systems on upland pastures compared with hay diet on cheese sensory properties evaluated at different ripening times

Milk fatty acid (FA) profiles and sensory properties of Cantal cheese from three equivalent groups of 12 Montbéliarde cows kept indoors and fed hay and concentrates (I), grazing on upland pasture with a diversified flora under continuous mode (C), or grazing on upland re-naturalized temporary grassland under rotational mode (R) were compared. C milk was richer in total cis-C18:1 isomers, odd-and-branched-chain, mono-unsaturated, n-3 and n-6 FAs, while R milk was richer in total trans-C18:1 isomers, rumenic acid and poly-unsaturated FAs. Differences in FA profiles between R and C milks could be explained by differences in grass quality. Cheeses were made on three consecutive days. Panellists were unable to distinguish R and C cheeses at 12-week ripening; differences became perceptible after 24 weeks. The 24-week ripened C cheese gave more intense odour, more intense and persistent aroma, and sourer, more pungent and saltier taste than the corresponding R cheese.