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Affineur, Cheese Mongers


The affineur, who ages the cheese, has to know everything about many different types of cheese. They must identify and choose the best forms and recognize the potential of fresh cheeses, which is expressed only when they are aged in ideal conditions. And these conditions change depending on the cheese.

 

Aging strengthens the structure and allows flavor and fragrance to develop, producing a unique result for each cheese thanks to the complex alchemy between environment, space and time, together with the presence and balance between three key ingredients: water, air and temperature. Wood, straw, stone and earth are their allies, helping them to maintain and stabilize the environment in their cheese caves. This very delicate equilibrium requires constant attention.

 

Often, affineurs must also be skilled cheesemongers, able to tell their clients the story of quality.


 

Raw milk heroes

 
Andy and Mateo Kehler, raw milk cheesemakers, Jasper Hill Farm, USA
Andy and Mateo Kehler, raw milk cheesemakers, Jasper Hill Farm, USA
Two brothers dream of helping a struggling economy and saving Vermont's rural landscape by...
Ireland
Ireland
Slow Food Ireland has been promoting raw milk for many years now, working closely with consumers,...
Hugo and Marije van der Poel, aged artisan Gouda, the Netherlands
Hugo and Marije van der Poel, aged artisan Gouda, the Netherlands
Hugo and Marije van der Poel and their three kids live and work in an exceptional place, on...
Hervé Mons, France
Hervé Mons, France
Cheese affineur of international reputation, Hervé Mons has been involved with Slow Food for over a...
 
Raw Milk
 
 
 

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