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Herve Mons & Michel Troisgros (above picture)

THE ART OF CHEESE MATURING

Maturing cannot be understood without a profound knowledge of cheese. Cheese results from two transformations: first the transformation of milk into curds then that of curds into cheese, the second transformation, in French, is called “Affinage.”

Affinage enables to develop textures, aromas, flavors and rinds. Without the maturing process, the uniqueness and characteristics of each cheese cannot be revealed. As far as Hervé Mons is concerned, this is his definition of the maturing process : the Affinage is the result of a complex alchemy between an atmosphere, a place and time. Water, air and temperature play a decisive role. "When you refine, you raise the cheese, you lead it to its second life".

The treatments are delicate and varied according to the families and the terroir. The elements wood, straw, stone and earth, are cheese's friends, they help to maintain and fix the atmosphere in the cellars. 

Herve Mons was awarded by the famous French title "Meilleur Ouvrier de France" in the cheese category in 2000.