Aging Cheese

A Cheese and its Ambiance

The WORD AMBIANCE.  When Phillipe of Marcel Petite Comte uttered that word in relation to a cheese’s aura, my ears were perched on the ledge, ready to listen to each thoughtful French word that rolled off the tongue.  Oh!  How I miss France! He talked of Luigi Guffanti’s caves and their aging techniques.  The Guffanti … Continue reading

Cheese Thought

Les Agents de L’Affinage: Les enzymes naturelles du lait

Natural Milk Enzymes… All information is derived from Le Fromage by Andre Eck andJean-Claude Gillis and from Cheese: Chemistry, Physics, and Microbiology. Les enzymes, agents de l’affinage, ont trois origines: les enzymes naturelles du lait, les enzymes coagulantes, les enzymes des micro-organismes qui peuplent les pates. Les enzymes naturelles du lait Le lait contient a l’etat … Continue reading