In a quest for perfection, Australian cheesemakers are embracing the ageing process
There’s a world of difference between a young, immature cheese and a skilfully ripened cheese in perfect condition. Controlling this wonderful transformation is a crucial step in the cheesemaking process, and requires skill, patience, careful observation and a special empathy.
In Europe, the link between cheesemaker and customer is traditionally undertaken by an expert. Known as an affineur in France and stagionatura in Italy, the job involves selecting young cheese to mature in temperature and humidity-controlled cellars thriving with unique local moulds and bacteria until they reach their optimum potential. Many of the well-known benchmarks have strict regulations on how and where they’re matured to ensure their authentic regional character, their terroir, isn’t compromised.
This story is from the January 2018 edition of Gourmet Traveller.
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This story is from the January 2018 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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