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.
2
Q
How do external moulds and yeasts ripen cheese?
A
They release enzymes that break down the curd.
3
Q
What is the tool used for grading (tasting and testing) cheese?
A
Cheese iron
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
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.