Maître fromager affineur

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Example of a refined cheese: “Jersey blue”, blue cheese made from raw milk , Maître fromager affineur Willi Schmid, Toggenburg, Switzerland

The Maître fromager affineur (from French) is a specialist in the processing of cheese .

The task of the Maître fromager affineur is to complete and refine the cheese. He has in-depth knowledge of production, knows the different breeds of cattle and the special climate of the respective production sites.

The refinement through maturation and care, a variety-specific treatment with wine , brew , brine or other methods takes place in our own cheese cellar or cold room. This is where the cheese receives its final touch and develops its typical aroma .

The designation Maître fromager affineur is not an official title, but the highest distinction that is given in the cheesemakers' guild. There are less than a hundred Maîtres fromager in the world. In France currently (2004) only seven people hold the title of Maître fromager affineur. In Germany there are five of them, and in Switzerland there is a maître fromager.

See also

Cheese , raw milk

literature

  • Kilien Stengel (Ed.): Des fromages et des hommes. Ethnography pratique, culturelle et sociale du fromage (=  Questions alimentaires et gastronomiques ). L'Harmattan, Paris 2015, ISBN 978-2-343-04925-0 , pp. 17 (French).