Greek yoghurt... blue cheese... oysters...?


Supported content

Weird tasting when you were young, so why the love now? Research shows older Aussies taste ‘better’ but a sophisticated palate can be taught.

Roaming Cow

Roaming Cow

Remember that moment when blue cheese suddenly went from weird to delicious? When Greek yoghurt suddenly rocked your world? Or when an oyster was an ‘Oh My God’ moment not a ‘recoil in horror’ scenario?

Well you are not alone. Everyone’s taste changes. The things you loved as a teenager you now laugh at, and the things that revolted you as a child are now the source of cravings.

We all go through a maturation of palate, some call this a sophistication and it is, but it doesn’t have to been seen as snobbish, just a natural development.

Research from Roaming Cow Dairies has found that we actually develop a more refined palate the older we get. In fact three out of four 41-50 year old women agree that their taste for finer foods has improved with age, 84% enjoy good quality wine and cheese more than when they were younger and 69% agree that age gives the ability to taste more complex and subtle flavours.


So our palate becomes more discerning the older we are, but why?

Wine educator Chris Barnes has spent a lifetime teaching Aussies to appreciate wine; to truly taste the complexities we would otherwise miss. He is a firm believer however that a discerning palate is about experience, not necessarily a magic age when everything suddenly tastes glorious. In fact the skills applied when tasting wine can help you to appreciate other foods.

Chris explains that the complexity of notes found in wine can equally be found in a limited number of other foods – suggesting that Greek yoghurt is one of these.

“A fine wine is dependent on the skill of the winemaker and the quality of the grapes, grown on the right terroir. Simply put, the best vines on the best soil create the most beautifully complex and rewarding wines,” says Chris.
“Take yoghurt for example. I recently spent time tasting Roaming Cow Dairies’ Greek yoghurt and was struck by the incredibly complex, lemony-grass hit. It was a beautifully refined taste with great subtlety yet their yoghurt only contains high quality milk and cultures.

“Australians should want more complexity in their food. They should want a greater variety of real flavours and better textures in their food. We all have the ability to discern the true flavours of good fresh ingredients, you just need to practice.”

The proof is in, but you don’t have to wait until later life to taste on another level.
Chris Barnes’ Top Taste Tips:

  • Give it a go – you won’t know until you try. Put yourself out of your comfort zone and you will be surprised!
  • Less ingredients doesn’t equal less taste – in fact it is usually the reverse. Roaming Cow Dairies’ Greek yoghurt contains just milk and cultures but is complex and delicious.
  • Breathe deep - flavour is all about smell and the messages your brain receives when you eat. Try letting the air circulate in your mouth and notice the difference.