Our job : Affineur
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Maturing cannot be understood without a good knowledge of cheese, the cheese is the result of two transformations.
First the curd milk and then the curd cheese. This second processing is called ripening.
Refining will allow us to develop texture, aromas, tastes, and crusts. Without ripening, the characteristics and characteristics of each cheese cannot be revealed
For my part I will define refining in this way: The Affinage is the result of a complex alchemy between an atmosphere, a place and time. Water, air and temperature play a decisive role. When you refine, you raise the cheese, you lead it to its second life.
The treatments are delicate and varied according to the families and the terroir. The elements wood, straw, stone and earth, are our friends, they help us to maintain and fix the atmosphere of our cellars. This world of life holds its balance only on a thread, our attention must be of every moment.
Refining is first and foremost feeling, some may have knowledge but if they have not felt it then refining will not be brilliant.
I think I’m summarizing what a refiner should be and refining by these few lines
Affinage is about time, so it needs expertise
Affinage is cares, so it needs generosity
Affinage is about the look, so it needs precision
Affinage is about the taste, so it needs curiosity
Affinage, is about maturity, so it needs learning
Affinage, is about living, so it needs emotion
"Let's not forget the basics : without producers and peasants, there is no country and no products""

Our job : Affineur
Camembert

Not aged
1 week
1/2 aged
2 weeks
3/4 aged
3 weeks
Aged perfectly
4 weeks
Roquefort

Aged 10 days
Aged 1 month
Aged 3 months
Aged 6 months
Sainte Maure de la Drageonnière

Aged 3 months
Aged 3 months
Aged 3 months
Sainte Maure de la Drageonnière

Aged 3 months
Aged 3 months
Aged 3 months
Aged 3 months