Maturing and Affinage Flashcards

1
Q

What are the indications of a perfectly ripe cheese? (External Mould)

A
  • White, bloomy rind with hints of grey or orange flecks.
  • No or slight ammonia, especially in the corners/outer rim.
  • “Gives” when pressed.
  • Mould is not lifting away from the paste, the cheese can support it’s own weight.
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2
Q

How do external moulds and yeasts ripen cheese?

A

They release enzymes that break down the curd.

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3
Q

What is the tool used for grading (tasting and testing) cheese?

A

Cheese iron

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4
Q

What are the tasks of an affineur?

A
  • Age the cheeses
  • Introduce and/or promote external moulds
  • Wash cheeses
  • Brush or vacuum the cheeses to prevent cheese mites from consuming the cheeses
  • Wrap, roll or flavour cheeses or apply other Post Make processes
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5
Q

How would a cheesemonger speed up or slow down the ripening process?

A
  • To speed up ripening, increase the temperature by moving the cheese to the warmest part of your fridge i.e. the top shelves
  • To slow down ripening, chill down the cheese by moving it to the coldest part of the fridge i.e. the bottom.
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