Numerous international affineurs and selectors have confirmed their presence at Cheese 2021.

Affineurs

Affineurs
Affineurs at Cheese 2019. Photo: Alessandro Vargiu

The concept of the affineur as a profession is a relatively recent one, born in France. The affineur knows different types of cheeses, the territories and the producers who make them.

They establish relationships of trust with producers, buying cheese directly from them, then developing and refining its identity, bringing it to a perfect level of maturity through their technical expertise. The affineur makes a vital contribution to the final product through control of the aging environment, from the periodic turning of the forms to allow for a uniform aging, brushing, oiling and washing the crust with salted water, to smoking and the inoculation of molds for marbling.

Cheese is a living organism, in continuous evolution, and requires constant checks on its conservation state: the affineur knows this and works to ensure that their cheeses have the optimal conditions for aging, so they reach the table with the ideal sensory characteristics.

Selectors

Thanks to their experience and knowledge of the areas they work in, selectors choose the finest cheeses from the producers. If necessary, they finalize the aging process, and are always ready to share their in-depth knowledge of their products with their customers.

Protagonists by country:

Belgium

Van Tricht

France

Mons Joseph Paccard Xavier Marcel Petite

Germany

Kaeskuche

Italy

Castagna

Giorgio Cravero

Il fienile

La bottega nel pascolo

Le tome di Villa

Luigi Guffanti

Portugal

Tradifoods

Spain

Poncelet

Queseria Cultivo

Sweden

Almnäs Bruk

Switzerland

Güntensperger Käse Jumi

United Kingdom

Neal’s Yard Dairy