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Now step this way into my cellar, this is where the cheese matures very slowly in ideal conditions.  The first cellar you would visit when you arrive downstairs would be the washed rind cheese room. As soon as this type of cheese arrive, they are immediately unwrapped and washed. We use different types of alcohol to wash them such as Marc de Bourgogne, Cidre de Ferme, white wine and occasionally brine.







Cellar

 

If you have any questions please click on 'Ask Eric'

The reason why the cheese is washed is to give them a creamier texture with their original flavour. I always respect the origins of cheese and their identity.We wash about 400 types of cheese individually each week. They're placed on a straw mat to make the most of the condensation aided by a humidifier.After few weeks the cheese starts to express their flavour and texture. Once this process is complete, they should be ripe enough to compliment any cheeseboard.

 
 

To visit the next cellar, please click here...

 

 
 
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Affineur

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Maturing

Map Diary