Cheese ripening (maturation or affinage)
Ripening is the last technological stage of cheese-making, coming after salting. A complex process, it results from the action of enzymes, both those found in the milk and curd, and those secreted by microorganisms that grow spontaneously in the milk or are seeded through the use of pure cultures...
Basic rules of cheese tasting
Cheese plays an important role in almost all the cuisines of the world. It’s a complex food, but also a personal experience. For optimum tasting, there are a few basic rules: Don’t try to taste too many different cheeses. Experts recommend five or six types in one sitting....
Cheese, cutting and serving
Cheese is a delicious product, which comes in an array of types, and can be constantly rediscovered. To enjoy it at its best, there are a few basic rules: Don’t try to taste too many different cheeses. Experts recommend five or six types in one sitting. Tasting should take place at...
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