Maturing and Affinage

Question 1

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

Answer 1

• 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.

Question 2

How do external moulds and yeasts ripen cheese?

Answer 2

They release enzymes that break down the curd.

Question 3

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

Answer 3

Cheese iron

Question 4

What are the tasks of an affineur?

Answer 4

• 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

Question 5

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

Answer 5

• 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.