A methodology for analyzing the quality of a specific kind of cheese is proposed in this work. The idea consists in extending the well-known categorical scale corresponding to the possible perceptions of qualified experts (that commonly ranges from “very bad quality” to “very high quality”) to a more flexible scale. In addition, some statistical inference techniques will be applied to determine if the quality of cheese is as good as it can be expected. The procedure is applied to a real-life study concerning the quality control of the so-called Gamonedo cheese.