Affinage: The Art and Science of Aging Cheese

All affinage does is make strong stinky cheese that'll make me sick, right? Absolutely NOT! Almost all cheese is aged, and affinage is what brings cheese to its full flavor without meaningful health risks. After a week in the affinage caves at Mons with the Academie Opus Casues, I have a deep appreciation of its importance and the mastery required. 

Day 5: Sourcing, the Tunnel, and Au Revoir

The morning of Day 5 again focused on retail and the sourcing of cheese for a store. We built on our conversation of consumer preferences from Thursday to talk about the supply chain, which is one of the aspects of the cheese industry that interests me most. But this was our last session, after which went to the Mons affinage cave in the train tunnel at Collonges for our final tasting and lunch.

Day 2: Science!

I have managed to eat a lot of cheese over the past two years, which in turn has allowed me to become fairly familiar with French cheeses for a non-professional. But if there’s one area where I’m really at sea, it’s the science of cheese-making. With Tuesday’s session, I took a major step forward in my knowledge.