The Art of Affinage

Sam Gugino
Issue: September 30, 2010

Imagine a winemaker who sends out wine under his label to be aged by someone else. Weird, huh? The cheese world, especially in France, has a long tradition of affinage, the process of aging or ripening cheese. But the product usually bears the affineur's label, not the farmer's, much like wine négociants. With the proliferation of artisan cheesemakers in the United states, skilled affinage is increasing. Interestingly, in many cases affineur and farmer share the label.

For the full article, check out the new issue of Wine Spectator, on newsstands August 24, 2010.

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