The most important part of a cheese’s production can happen after its actual “production.” When a master cheese ager or affineur applies their skill to a cheese the results can be far greater than the sum of their parts. Rarely is the affinage so crucial to the final product as with the French masterpiece Tome [...]

It is a generally accepted belief that the fabulous and world renowned Bleu d’Auvergne was created by accident. In 1845 Antoine Roussel was trying to make the excellent, centuries old, blue cheese Roquefort, when he discovered that the warm, transparent, blue mold which was forming in his wheels was both unique and pleasant. He noted that [...]

The world of fine cheese comprises two very important realms. Firstly, the production realm and secondly, the affinage or aging realm. Rarely will these two worlds collide so expertly as with the French goat’s milk cheese Tome d’Aquitane. This raw goat’s milk tomme is produced by the excellent cheese makers Union Laitiere de la Venise [...]

Matt Caputo is always on the hunt for cheeses that can appease the tastes of more than one crowd- the advanced cheese pros, the open-minded moderates, and the timid beginners. Enter Lou Bergier Pichin, a creamy, delicate cow’s milk cheese. It may look like a French tomme style cheese, it may even sound like a [...]