What is an affineur?

The person who is ultimately responsible for how a cheese matures and making sure it’s properly aged before being sold to customers is known as an affineur. The way affineurs care for cheeses until they are “á point” (perfectly ready to eat) is truly its own love language.

Affineurs receive fresh, unaged cheeses, known as “green wheels ” from producers that are then held in cheese caves for as little as a few days to many months or even years. A great affineur knows exactly when to sell the cheese to a customer or cheese shop; when it’s not too early and not too late. This involves both art and science as the affineur needs to have learned skills as well as natural intuition.

Some affineurs focus on maturing one type of cheese, while others have an entire resume of cheeses they age currently or have aged in the past.

Here’s a glimpse at what it takes to be an affineurs:

• Know the different styles and types of cheese, how they’re made, where they originate from, and what animal the milk was produced from

• Know ideal flavor profiles, aromas, and textures and be able to tell when all three of these are at their peak

• Know the proper aging environment for the cheese, which includes adjusting humidity and temperature for all different types and styles

• Know how and when to turn, flip, brush, or bath the cheese

• Know the good bacteria, fungi, and yeasts that encourage ripening of a wheel and when they could have a negative or unwanted effect

• Have the ability to communicate well with cheesemakers, cheesemongers, and shop owners to assure they’re aging the cheese according to their specifications

• Love and patience for what they do