Frederic Melton
Affine cheese is a term used to describe the process of refining and maturing cheese to perfection. The French word affine means to refine, and affineurs, or cheese experts, are responsible for bringing young cheeses to maturity through a series of treatments and processes. This includes inoculating, washing, piercing, turning, and carefully monitoring the temperature, humidity, and airflow to develop the cheese's ultimate flavour, texture, and character. The affineur's skill and knowledge of bacteria, moulds, and yeast are crucial in creating the optimal environment for the cheese to reach its full potential. This labour-intensive process can be applied to various cheeses, such as the popular Montagnolo Affine, a creamy, mild blue cheese, or the L'Affiné au Chablis, a French washed-rind cheese with a silky soft centre.
| Characteristics | Values |
|---|---|
| Definition | Affine cheese is a term for the period of maturation during which the cheese receives any necessary treatment to improve its flavor in the cellar. |
| Cheese type | Washed rind cheese |
| Flavor | Lightly floral with apricot notes |
| Texture | Silky soft |
| Rind | Wrinkled, gold-tinged |
| Affineur | An expert who collects fresh cheese, ages it, and markets it under their trademark |
| Affineur's role | Regulating humidity, temperature, and air movement; using knowledge of bacteria, moulds, and yeast; turning, washing, brushing, spraying, patting, coating, piercing, and tasting the cheese; deciding when to wrap it and choosing the wrapping material |
| Cheese maturation | The longer the cheese is aged, the more full-bodied it becomes |
| Cheese storage | The care given to the crust and the storage conditions influence the cheese's taste, color, and texture |
| Cheese caves | Must have the right balance of humidity, temperature, and air movement |
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What You'll Learn
Affine cheese is a refined cheese
Affineurs must carefully regulate the humidity, temperature, and air movement surrounding the cheeses. They use their expert knowledge of bacteria, moulds, and yeast to maintain optimal conditions for the microbes to work their magic. This can take place in a "Cheese Cave", which could be a man-made structure or a natural underground cave. Each type of cheese has its own preference for temperature and humidity, with some cheeses thriving in warmer environments while others prefer cooler, draftier surroundings.
The rind of the cheese is particularly important during the maturation process. Depending on the type of cheese, the rind may be washed in a salt solution, alcohol or bacterial cultures, beer, wine, or cider. Regular brushing of the rind with saltwater and turning of the cheese wheels help refine the cheese and ensure even maturation.
Affine cheese, therefore, refers to cheese that has been carefully monitored and nurtured by an affineur until it reaches its optimum maturity. This process can take days, months, or even years, and results in cheese that has developed its ultimate flavour, texture, and character.
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It's cared for, ripened and aged by an Affineur
Affine cheese is cared for, ripened, and aged by an Affineur, a French term for someone who practices the art of affinage, which is the process of refining cheese. Affineurs are experts in the science of aging cheese, and their work involves a great deal of care and attention. They manage the temperature, humidity, and airflow of the cheese storage, turning the cheese at certain intervals, and deciding how often to wash the cheese and what to wash it with. They also choose which material to wrap the cheese in, such as traditional cloth, wax, or plasticoat.
Affineurs work in "Cheese Caves," which can be man-made structures or natural underground caves. These caves provide the optimal environment for the cheese to mature, with the Affineur regulating humidity, temperature, and air movement. Affineurs use their knowledge of bacteria, moulds, and yeast to create the perfect conditions for the cheese to develop. They also regularly brush the rind of the cheese with salt water, contributing to the refinement process.
The Affineur's work is a delicate balance, as they must ensure the cheese caves have the right amount of moisture, air, and temperature. They decide when to flip, turn, and brush the cheese and when to let it be. They also determine which wheels of cheese are better enjoyed young and which ones need to be set aside for aging. This process is an art and a science, requiring extensive knowledge and experience.
Affineurs collect fresh cheese from various dairies and age it, sometimes marketing it under their own trademark. This practice is common in France and is now being adopted in other parts of the world, such as the United States. The Affineur's skill and artistry guide the cheese to its full potential, enhancing its flavor, texture, and overall character.
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The Affineur's work requires extensive knowledge and experience
Affinage is a French term, derived from the verb "affiner", meaning "to refine". It refers to the process of caring for, ripening, and ageing cheese. The Affineur, or Cheese Affineure, is responsible for bringing baby cheeses to maturity by inoculating, washing, piercing, turning, and caring for wheels of cheese until they reach perfection. This process requires extensive knowledge and experience, as well as a deep understanding of the nature of cheese.
The Affineur's work begins with the collection of fresh cheese from various dairies. The Affineur then regulates the humidity, temperature, and air movement surrounding the cheeses, using their expert knowledge of bacteria, moulds, and yeast to keep the cheese in optimal conditions. This process is repeated several times to observe the cheese in its development, with the Affineur making adjustments as needed. The Affineur must also decide when to flip, turn, brush, and wash the cheese, and when to let it be. This requires a deep understanding of the cheese's needs at different stages of maturation.
The Affineur's work is not limited to the physical care of the cheese. They must also have a strong understanding of the cheese's journey to maturity, including the development of its rind. The rind is the outer layer of the cheese, which can be natural or washed. A natural rind is formed during the initial drying process, while a washed rind is created by washing the cheese in a salt solution or a solution with alcohol or bacteria cultures. The Affineur must decide which type of rind is best for the particular cheese and then carefully maintain and develop it.
The Affineur's expertise also extends to the storage of the cheese. This includes deciding which material to wrap the cheese in, with options including traditional cloth, impenetrable wax, or modern plasticoat. The Affineur must also ensure that the storage conditions are optimal for the cheese, with the right balance of temperature, humidity, and airflow. This may involve the use of cheese caves or other specialised structures to create the necessary environment.
Overall, the Affineur's work requires a deep understanding of the cheese-making process, the ability to manage and maintain optimal conditions for cheese maturation, and the expertise to make adjustments as needed to bring the cheese to its full potential. This requires extensive knowledge, experience, and a strong understanding of the science and art of cheese maturation.
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Affine cheese is stored in a Cheese Cave
Affine cheese is stored in a "Cheese Cave", a strictly managed environment that can be a man-made structure or an entirely natural underground cave. Affineurs, or experts in the art of affinage, are responsible for bringing baby cheeses to maturity by inoculating, washing, piercing, turning, and caring for wheels until they reach perfection. The affineur regulates the humidity, temperature, and air movement surrounding the cheeses, using their knowledge of bacteria, moulds, and yeast to keep the cheese in optimal conditions.
Affineurs must ensure that the conditions in the cheese caves are just right – not too dry or too wet, with enough but not too much air, and the perfect temperature. They learn when to flip, turn, brush, and when to leave the cheese undisturbed. The rind of the cheese starts to take shape during the initial drying process, and what happens next depends on the type of cheese. Some cheeses are washed in a salt solution, while others are washed in beer, wine, or cider. Later, the cheeses are brushed, sprayed, or patted to spread the flora, and then flipped regularly.
The care given to the crust and the cheese storage conditions influence its taste, colour, and texture. There is a noticeable difference in taste between a cheese whose crust was left dry and one whose crust was regularly moistened. Affinage is incredibly laborious, and with age, about 15-20% of the cheese's weight is lost. It is also an expensive process, requiring space, time, and costly labour. However, affinage adds a tremendous amount of value to the cheese, enhancing its flavour, texture, and personality.
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The process of refining affine cheese is called affinage
Affinage is the French term for the process of refining cheese, derived from the verb "affiner", meaning "to refine". It refers to the period of maturation during which affineurs (experts in the art of refining cheese) employ various techniques to improve the flavour, texture, and overall quality of the cheese.
Affineurs collect fresh cheese from dairies and oversee the ageing process, ensuring that each cheese reaches its optimum maturity. This involves managing the temperature, humidity, and airflow of the cheese storage, as well as turning, washing, coating, piercing, and tasting the cheese at regular intervals. The affineur's expertise in bacteria, moulds, and yeast is crucial in maintaining optimal conditions for the development of the desired microbes.
The process of affinage can be labour-intensive and expensive, requiring specialised knowledge and skills. Affineurs must carefully monitor the cheese's environment, ensuring that it is not too dry or too wet, with the right amount of airflow. They also decide when to flip, turn, brush, or let the cheese develop on its own. The rind of the cheese, in particular, requires special attention, as it can significantly impact the final product's taste, colour, and texture. Some cheeses are washed in salt water, alcohol or bacteria cultures, while others are brushed with solutions containing penicillium moulds to create a distinctive rind.
Affineurs may use natural or man-made "cheese caves" to age the cheese, each with its own unique microclimate. These caves are strictly managed environments, with temperature, humidity, and airflow controlled according to the specific needs of the cheese being aged. The process of affinage can take days, months, or even years, depending on the type of cheese and the desired outcome.
The goal of affinage is to bring out the best in each cheese, enhancing its flavour, texture, and overall character. It is a delicate balance of science and art, requiring knowledge, experience, and a deep understanding of the cheese's nature. Affinage transforms a simple cheese into a culinary delight, adding value and complexity to its flavour and texture.
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Frequently asked questions
Affine cheese is rich, buttery, and piquant. It is smooth and creamy like a ripe brie, with a lightly biting nature of blue cheese. It is also described as lightly floral with apricot notes.
Affine cheese is a term for the period of maturation during which the cheese receives any necessary treatment to improve its flavor in the cellar. It is derived from the French word "affiner", which means "to refine".
Affine cheese is made by affineurs, who are experts in the art of affinage, which is the process of caring for, ripening, and aging cheese. Affineurs regulate the humidity, temperature, and air movement surrounding the cheeses, and use their knowledge of bacteria, moulds, and yeast to create optimal conditions for the microbes to work.
