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 fridge.
- 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 description of the affineurs changed. They also became real dairy product developers.
Export hit from our alpine region
Completely committed to the mountain area and the tradition, the Vorarlberg alpine dairies cultivate mainly hard and sliced cheese specialties with natural 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 cellar.
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