The Alchemy of Time
Affinage — the art of aging cheese — is where science and intuition converge. In our caves, cheeses undergo remarkable transformations that develop flavor, texture, and character.
The Environment
Our cellars maintain specific conditions for each cheese family. Temperature ranges from 8°C to 15°C, humidity from 85% to 95%. These aren't arbitrary numbers — they're optimized over decades to encourage beneficial bacteria and molds while inhibiting unwanted growth.
The Techniques
- Washing: Soft-rind cheeses are washed with brine, wine, or beer, encouraging orange bacterial growth that adds pungency
- Brushing: Hard cheeses are brushed to develop even rinds and prevent unwanted molds
- Turning: Regular rotation ensures even moisture distribution and rind development
- Piercing: Blue cheeses are pierced to allow oxygen to reach the interior, encouraging blue mold growth
The Evolution
As cheese ages, proteins break down into amino acids, fats develop complex flavors, and texture transforms. A young Comté might taste of fresh milk and butter. After 24 months, it develops notes of dried fruit, roasted nuts, and caramel.
The affineur tastes constantly, monitoring this evolution, deciding the perfect moment when each cheese reaches its peak. This is our craft, our passion, our art.
