l’affineur de fromage

Refining a Reblochon starts cheese crosses the threshold of the producer into the cellars of the l´affineur de fromage (cheese aging) and gets buried away. For several weeks, it will be the subject of special attention, washed, returned in a precise rhythm, rubbed and refined from cellar to cellar at different temperatures.

The weather, the atmosphere of the caves, and the expert supervision will soon result in what was a fresh cheese to a maturing cheese. It changes color, consistency becomes homogeneous, its distinctive taste is finally revealed.

IMG_1412