Surface color is one of the major attributes affecting the consumer ac
ceptance of smoked cheeses. The colors of smoked Cheddar and Swiss che
eses were evaluated by subjective and objective methods to determine c
onsumer perception and acceptance for surface color and to correlate c
onsumer panel ratings with Hunter color dimensions. Hunter L, a, and b
values for light to dark, red to green, and yellow to blue, respectiv
ely, correlated well with the descriptive panel perception of surface
color for smoked Cheddar and smoked Swiss cheeses. Smoked Cheddar and
Swiss cheeses with L values between 32 and 48 were rated more acceptab
le by panelists.