cheeses too, of course, probably a few dozen kinds on each cart. What the French have that Americans don’t, is a job called affineur; a task called affinage. It’s why cheese is so much better in France than America. In...

yes, interesting, i found the Academie du Fromage web site and in English about Epoisses it says: “It takes weeks minimum of maturing.” [sic] in French: "Il demande 4 semaines minimum d'affinage." charmingly convenient...

'm officially spoiled for cheese now. Bernard Antony’s shop is as much of a destination as any three-stars restaurant in France. There. I said it. Antony calls himself “eleveur de fromages” and his genius lies in...

, bloomy rind; rich and smooth; aged 3-6 weeks. Size and Shape: 8 oz or .5 lb/piece; about 2-3" high cylinder shape. The rind is edible and affinage takes about three weeks. General Characteristics: Green Hill is named after our...

I’ve never been to Nicole’s in Pasadena but had no idea she aged her own cheeses— a very rare thing in the U.S. That makes me consider driving to Pasadena and it certainly would make me order the dish. Does she...

Visits to the cheese counter at Whole Foods are usually marked by nose-holding, mock histrionics by my 8 y/o daughter. Stinky cheese bums her out. Gracie was relatively silent during our last visit because she knew her dad was on...

) and Ewe-nity dairy, both specialize exclusively in sheeps milk cheese. Right now my favorite Canadian cheese is “Blue Haze” it’s a cows milk blue made in a Quebec monastery that is affinaged in Ontario where it...

Boursin is an “industriel” French cheese with no affinage, made with garlic and herbs. It’s usually enriched with cream. Using American cream cheese introduces various gum products. A decent substitute can be made...

Affinage. “Bob quit Law School to become an affeneur”. I’d like to see that phrase used more often.

vaults, which I visited recently, they plan to mature not only their own cheeses but those of their Vermont competitors. By investing in this expensive facility and mastering the art of affinage, or cheese aging, they are...

the mixture of cow’s, sheep’s, and goat’s milk and that is why the flavour has elements of all three. Sometimes Queso Iberico is mistaken for Manchego. The affinage usually takes from one to six months....

last question: are the producers of dried balone vertically integrated? (fisherman to processor to affineur) and which stage of production yields the highest value addition e.g. for cheese most value is created by the affinage...