The Art of Affinage: Dos and Don’ts

24 April 2017, 05:59 AM
  • Ever considered adding affinage to your cheesemongering repertoire? Nicolas Aznarez, Matthieu Saupin and Alex Guarneri of London-based cheese shop Androuet share their ripening dos and don'ts
The Art of Affinage: Dos and Don’ts


● First, every day you should look at your cheeses as they evolve really quickly

● You must store them in the right conditions and understand your cellar, because humidity and temperature will be different according to height and location (for example, its always colder and drier next to the vent)

● You should accept that the cheese may go wrong and there is nothing you can do about it


● You should never over-wrap your cheese as doing so will not allow them to breathe. One consequence of this is that ammonia will be trapped in the cheese instead of evaporating. which is something you definitely do not want to happen

● You should never stop at your first idea because that’s the cheese that will show you the path to take

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