Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through...

Affinage (Russian: Аффинаж) is a Russian band founded in 2012 by songwriter and lead singer Mikhail Em Kalinin (Russian: Михаил "Эм" Калинин) and bass...

and the longest part of the production of Gruyère in Switzerland is the affinage (French for 'maturation'). According to the AOC, the cellars to mature...

can allow the “tome” to mature, or sell to cheese aging specialists. The affinage (maturing process) starts for a duration of a minimum of 28 days, according...

Rhône-Alpes région. Saint-Marcellin is available in 3 degrees of ripening (affinage): sec, crémeux and bleu. When Saint-Marcellin is cured in marc brandy for...

The curd must be successively divided, kneaded and then drained. During affinage the cheeses must be washed, brushed and turned. The resulting cheese must...

are left to ripen for a legally required minimum of three weeks. This affinage produces the distinctive bloomy, edible rind and creamy interior texture...

(commonly just called Munster) has a 13–19 cm (5.1–7.5 in) diameter. Cheese affinage The cheese's crust must be washed regularly. It is matured in damp cellars...

be slow and spontaneous. Made using a similar recipe to that of Brie, affinage is usually between two and four weeks and the cheese is generally eaten...

conditions. This aging period (also called ripening, or, from the French, affinage) lasts from a few days to several years. As a cheese ages, microbes and...