Affine cheese

Affine cheese – Care of the cheese to the optimal ripening point

Cheese-makers enjoy a high reputation. In its most original form, “Affinieren” means the care and refinement of cheese. Under the experienced hands of Cheese Affineure, cheese reaches its perfect culinary delight.

This great art requires extensive knowledge of the product and, of course, a lot of experience in the nature of cheese.

The basic principle of affining can also be applied at home:

• Take the cheese out of the cooling and let it ripen half a day at room temperature.
• Then he comes back in the fridgeRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. » More info.
• Repeat procedure to observe the cheese in its development.

In order to reach the optimal maturity more quickly, the cheese needs a mix of cold and warm. If the desired degree of ripeness is not predetermined, nothing can go wrong in the self-experiment. But you have to observe the cheese in its evolution.

A slight finger pressure on the cheese in the edge area makes its change easily recognizable.

Over time, the job descriptionCheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product. » More info of the affineurs changed. They also became real dairy product developers.

Export hit from our alpine region

Completely committed to the mountainThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info area and the tradition, the Vorarlberg alpine dairies cultivate mainly hard and sliced ​​cheese specialties with naturalHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info bark. This means the regular brushing of the bark – quite classic – with salt water and regular turning of the loaves. The cheese loaves are matured on spruce wood boards in the natural cellarThe alpine cheese is best located in a cellar with high humidity. » More info.