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/ (4 replies, last updated by Midlife December 7, 2005)

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... (3 replies, last updated by StephP September 21, 2007)

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.... (4 replies, last updated by Michael September 10, 2002)

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... (9 replies, last updated by dchow August 3, 2003)

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... (4 replies, last updated by guttergourmet October 5, 2009)

'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... (2 replies, last updated by John Talbott August 11, 2009)

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... (13 replies, last updated by Diana November 28, 2007)

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... (3 replies, last updated by jen kalb October 3, 2006)

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. (8 replies, last updated by Tom Meg April 9, 2001)

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. (33 replies, last updated by thegolferbitch April 18, 2007)

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. (11 replies, last updated by Melanie Wong April 7, 2006)

For some strange reason, when I go to the english link, the very helpful map doesn’t appear, so also try:... (13 replies, last updated by FriskLamb July 30, 2007)

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... (8 replies, last updated by grayelf July 27, 2009)

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... (10 replies, last updated by limster October 23, 2006)

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... (14 replies, last updated by joe December 5, 2002)