The color is always very light, from almost colorless to straw yellow. The smell is light, reminiscent of flowers or slightly fruity. The taste is decidedly sweet, with very light acidity. The aroma is very delicate, typically vanilla-like, candied, not very persistent, and without aftertaste. It is exceptional both when used as a common natural sweetener due to its "lightness" of flavor and it is decidedly enhanced when tasted with blue cheeses or mold-ripened cheeses like Roquefort or Gorgonzola.