This is a visual representation and grouping of the research results of cheese flavors described through "High Identity Traits" conducted by Dr. Talavera-Bianchi, Dr. Chambers and Dr. Chambers published in the Journal of Sensory Studies, Vol. 25, Issue. 4, 2010, pgs 481-493, "Describing Flavor Using Fewer & Simpler HITS Profiling: An Example with Cheese."
