The Cheese and I by Matt Feroze

Author:Matt Feroze
Language: eng
Format: epub
ISBN: 9781782431787
Publisher: Michael O'Mara Books
Published: 2013-08-06T16:00:00+00:00

CHAPTER 12

On Affinage

The role of the affineur is rather complex, but at its root it is simply the process of making a given cheese as ‘fine’ as it can be.

Now, before I start this chapter, I ought to say that I know that technically speaking ‘affineur’ isn’t an English word, but for me ‘cheese maturer’ or some other similar title just doesn’t really cut it.

It’s a funny thing learning completely new vocab in a foreign language: often, you never get around to learning the English equivalent of a word, especially if it has limited use and you only ever talk about it to people who don’t communicate with you in English.

What I’m trying to say is that I would never describe the job that I was doing as cheese maturing. It was affinage, and I was working with a team of affineurs. It doesn’t require translation, although, of course, some explanation wouldn’t be a bad idea.

There are other English translations that don’t sit right with me. For example, I can’t get on at all with the use of ‘paste’ (meaning the middle of the cheese) instead of the French pâte. It just isn’t right.

Anyhoo, back to the caves …

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