Affinage

General

During affinage the cheese goes through a complex chemical change resulting in various flavour and texture changes. The time determines the overall complexity of the cheese and its knowing when the cheese has hit its peak that is so important in cheeseamking. The cheese can either mature from the inside out like many blue cheeses that are inoculated early on within the curds. Other cheeses are surface treated such as Camembert and Brie, these develop a complex bloomy rind that filters the flavour into the cheese. Surface ripened cheeses are also smeared with a beer/brandy wash that helps develop a rind that flavours the cheese. These are washed often to prevent dehydration.

• Ageing at warmer temperatures speads up the process
  

Turning Cheese

The reasons for turning cheese (either in the mold under its own weight or while pressing for harder cheeses) is to help distribute and remove the whey/protien/fat evenly. While they are being pressed the whey drains from the bottom resulting in a more dehydrated top. Great care must be taken on the first turn due to a weak formed cheese. Most cheeses are first turned after 20 mintes, then 30 minutes, 1 hour, 5 hours, 12 hours, 24 hours, 2 days. When turning in brine its usually done half way through the total bring time. Cheese is very boyant in brine so the top exposed surface usually misses out.

Turning Cheeses During Air Drying/Aging

When cheeses are left to mature over long periods they will also need turning. The bottom of the cheese is usually contains more moisture than the top so this enables the cheese to dry evenly. Gravely causes the cheese to bow slightly so turning helps prevent a lop sided cheese.

Affinage-Tomme Stye

• Tomme - 88-92% RH and 55F 12C
  
• Be sure to dry the rind out for a day or two at 60F and 70% RH. It cannot be wet when it goes into the cave or you may get undesirable mold growth.