Time is the secret ingredient. From lactic and fruity aromas to complex roasted flavors, our cheeses are guided to
perfection under the care of our cheese master.

What is Affinage?

Affinage is the process of maturing cheese, a craft that transforms young wheels into complex masterpieces. It is here that the magic of flavor and texture unfolds, as the cheese interacts with its environment. The cellars, with their controlled humidity, oxygen and temperature, become a living laboratory where cheeses develop their identity and their own personality.

The wooden boards (spruce wood for Comté and many other mountain cheeses) play a role in maturing the cheeses as they help to regulate the egouttage and favorize the circulation of oxygen below the cheese. As a living material, wood transfers its typicity to the cheese, as do the barrels to the wines.

.

The Role of the Affineur

Affineurs, the artisans of aging, are akin to winemakers. Their expert hands turn, brush, and monitor each wheel, ensuring even development. They listen to the cheese—literally tapping it to assess its texture—and make decisions that influence its final character.

Comté: A Case Study

Comté offers a fascinating insight into the affinage process. Each wheel is graded after four months, receiving either a green label for excellence or a brown label for lower quality. Green-labeled Comté is aged further, sometimes for up to 36 months, developing flavors ranging from fruity and floral to nutty and roasted. The meticulous attention to detail ensures that every slice tells a story of time and tradition. All of M&T Comtés received the highest notes, giving them the “Green belt” and the Comté Bell, guarantees of the PDO.