U.S.-based cheesemakers are increasingly adopting the European practice of affinage—the process of aging cheeses in temperature- and humidity-regulated caves—finds the American Cheese Society. Both ...

Add Yahoo as a preferred source to see more of our stories on Google. Aged cheeses can sit for anywhere from a few months to several years. (Photo: Jasper Hill Farm) Cheese is great mixed into salads, ...

, the practice of properly aging cheeses until they hit that perfect moment for eating. The article profiled several East Coast cheesemongers who practice affinage, most notably ...

You must smell this one!” exclaims maitre fromager and affineur Daphne Zepos, inhaling deeply from a pungent wheel of Tomme au Marc cheese. “It smells like a walk in the forest in October.” After ...