###### Abstract  
A remarkable variety of cheeses are made in the US and Mexico, each with distinct sensory characteristics. Therefore, the objective of this study was to identify the sensory perception of eighteen varieties of cheeses, comprising eight manufactured in the US and ten manufactured in Mexico. Additionally, we evaluated the influence of the cultural context of the judges on the sensory profiles of different cheeses. Twelve semi-trained judges, divided equally between the US and Mexico, participated in intensive training during an exchange program held in both countries. The judges utilized sensory evaluation questionnaires in English, which encompassed three components: (1) the Rate-All-That-Apply (RATA) method, which assessed eighteen specific attributes of each cheese on a numerical scale from 1 to 10; (2) preliminary acceptability tests conducted using a 9-point hedonic scale; and (3) preliminary tests of willingness to buy the products, evaluated by a yes/no question. This study reveals the perception of the most popular cheeses made in Mexico and the US, where the main differences were in three attributes--elasticity, saltiness, and acidity--explained by different cheese-making practices. In general, a few significant differences were observed in the sensory perception of cheese based on the judges' origins. The most notable differences were found in the cheeses manufactured in the US, particularly in terms of texture and taste attributes. This preliminary study identifies possible significant sensory trends in California, USA, and Aguascalientes, Mexico. cross-cultural; sensory analysis; dairy products; cheese; USA +
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the oldest food products, and its consumption is widespread around the world [7]. In some form, most countries produce distinctive cheeses and are familiar with it. Cheese is the most diverse group of dairy products, and it comes in different sizes, shapes, textures, flavors, and types of milk. Since each region has different climates, geographies, and resources, the availability and accessibility of different types of cheese can influence cheese production and consumption [8]. Hence, acceptance and consumption dramatically depend on the region where a product is introduced. This rich tapestry of sensory experiences around cheese consumption has also influenced traditional methods of production, establishing unique culinary practices that are deeply rooted in local culture. Therefore, it is imperative to focus on specific geographic areas to understand the relationship between culture and food preferences since each place has its own customs. This study narrows its scope to analyzing two particular regions: California in the US and Aguascalientes in Mexico. California, located in the Western United States, is characterized by its ethnic diversity, where an estimated 40% is Latino, 35% is white, 15% is Asian American or Pacific Islander, 5% is Black, 4% is multiracial, and less than 1% is Native American or Alaska Natives. Only five other states (Hawaii, New Mexico, Texas, Nevada, and Maryland) have similarly diverse populations [9]. This demographic composition contributes to a rich tapestry of culinary expressions, including a wide variety of cheese types that reflect the state's multicultural landscape. Meanwhile, Aguascalientes, situated in central Mexico, presents a different cultural context. The population here is predominantly Mexicans, alongside small indigenous communities, further enriching the region's culinary heritage [10]. Hence, it is essential to conduct research examining the cultural context's impact on the sensory profiles of cheeses produced in these two locations. Mexico and the US are neighboring countries with distinct cultural contexts, and are also key trading partners in the dairy industry [11]. The production and consumption of dairy products are different in each country.