A Cheese Primer

CHOW’s guide to the major cheese types.

10 Little-Known Cheeses

Cheeses you probably don’t know about, but should.

apart is the art of affinage—the practice by which cheese professionals complete the cheese maker’s work, by nurturing each of the cheeses to optimal ripeness and peak flavor. Link: http://www.artisanalcheese.com/

Bingo. From what appears to be the producer’s website: "Elevage en milieu oxydatif, 6 ans en petits foudres et demi-muids, puis affinage en bouteilles en cave souterraine à température régulée." [Upbringing in an oxidative...

Richard’s stall at Les Halles (the city’s covered market). She specializes in the production and affinage of St-Marcellin, which is the Ferrari, the Dom Perignon, the Hermes, the Pete Sampras :+) of Lyonnais cheeses....

The Cheeseboard in Berkeley cannot hold a candle to Formaggio’s. Cheeseboard has great breads, great prices, and a great attitude, but they do not know the first thing about affinage. They do not handle cheeses particularly...

Rob Kaufelt at Murray’s Cheese is brilliant. First he creates a cave for affinage under the store, then cheese classes, then he expands to Murray’s Salumi. Not to rest on his laurels, he’s now added a grilled...

'm not sure it was magic. The highlight was the quality ingredients and the remarkably "affinaged" cheese that was served. The rest of the meal was good quality and creative, but not always a success. The fixed price menu was...

representation of different regions, milks and styles, and some interesting or hard to find cheeses. They do their own affinage and all cheeses I’ve had at both were in very good condition. Their cheese stewards were...

at the little one. Some mof my favourites include: La Pinsonniere (the aforementioned really good food – but not particularly casual) Le Surouet (for the view as much as the food, I’ll admit) Maison D'Affinage Maurice...

It is my understanding that there is a cheese wherin the affinage is brought about by using maggots on the rind. Have no clue as to country or name.

it’s not clear exactly what you’re looking for in your analogies, but you might look up “affineur” [affinage] as well as the “fromager” mentioned above.

at trader joe’s. I think you can import cheese if it is not aged. I read somewhere that people do the "affinage" here in the US so they can import French cheese and sell it ripe.

For some strange reason, when I go to the english link, the very helpful map doesn’t appear, so also try:...

of the holes (‘eyes’). They vary from the size of pea to that of a cherry. During its long maturing or affinage its rind goes from golden yellow to brown and hardens. St Agur bleu – made from cow’s milk in the village...