February: What is Affinage?

This month we discuss a term we use frequently, but rarely explain. The Affineur is integral to the cheese making and selling process, often an affineur will buy young cheeses directly from small cheesemakers, speculating on their future potential and paying cash for them, up front. This creates a method for local farmers to maintain a positive cashflow. 

When we say "Maker" verses “Affinage" that means that the cheese has been purchased from several farmhouse cheesemakers making their cheese to a standard and then aged to perfection and sold under one label. 

So, what is affinage?

Affinage is the process of aging and ripening cheese under controlled conditions to develop its flavour, texture, and aroma. This process can take anywhere from a few weeks to several years, depending on the type of cheese and the desired end result.

During the affinage process, cheese is carefully stored and monitored to create the ideal environment for the cheese to mature. Factors such as temperature, humidity, and ventilation are all carefully controlled to ensure that the cheese develops its full range of flavours and textures.

Affineurs may also apply various techniques during the affinage process to enhance the cheese's character. These techniques may include washing the cheese with brine or alcohol, rubbing it with oils or spices, or wrapping it in various materials to alter the rind.

Affinage is a skilled craft that requires experience, knowledge, and a keen sense of taste and smell. Experienced affineurs are able to assess the quality and progress of the cheese as it matures, adjusting the environmental conditions and techniques as needed to achieve the desired flavour profile.

The end result of the affinage process is a cheese with a rich and complex flavour profile, with notes that range from nutty and buttery, to sharp and tangy. Proper affinage is essential to creating high-quality artisanal cheeses, and it is an art form that has been practiced for centuries.