Affineurs and selezionatori

At the Cheese market, the long street which links the Italian and International markets is dedicated to affineurs and selezionatori. Two foreign terms, one French and one Italian. But what do affineur and selezionatori do?

AFFINEURS

The concept of the affineur as a profession is a relatively recent one, born in France. The affineur not only knows the different types of cheese, but the territory and the producers who make them, too.

They establish a trusted relationship with producers and buy cheese directly from them. Thanks to their technological know-how, they are able to mature and refine the cheeses, giving them a new identity and imprinting their soul onto them. Affineurs also check seasonal environmental parameters, and apply a series of manual treatments ranging from periodic turning to brushing, scrubbing with cloths soaked in water and salt, and in some cases smoking.

Cheese is a living organism that is constantly evolving and requires constant control during conservation: great affineurs know that, and care about finding the ideal conditions for aging so that they arrive to the consumer in optimum condition.

SELEZIONATORI

To describe the role of the selector, we chose the Italian term selezionatori. The selector, through their experience and knowledge of the territory in which they operate, selects cheeses from producers, ages them further if necessary, and then promotes them to consumers.

AFFINEURS AND SELEZIONATORI, COUNTRY BY COUNTRY

Austria

Belgium

France

Germany

Italy

The Netherlands

Portugal

United Kingdom

Spain

United States of America

Sweden

Switzerland