Panier of Plenty

Finishing Touches

Every cheese that is destined to be demi-sec or sec receives daily attention – as each is turned or rearranged on the drying racks in the chambre d’affinage. Chèvre destined to become sec is gently wiped with moist hands to remove any excess white bloom (a reaction of the penicillin and other active ferments) and to halt its progress – I think of it as ‘polishing’ the cheeses and marvel at how each is distinctly different as ‘made by hand’ means considerable variations in size and texture, adding to the charm of traditional methods.


Sec, five weeks of ‘affinage’

Demi-sec starting to dry

Demi-sec starting to dry

White mould developing

White mould developing

Crackly texture

A crackly texture

This entry was published on April 14, 2014 at 7:25 pm. It’s filed under Animals, Antipodean, Country Life, Country Living, Europe, Ex Advertising Creative, Expat, Food, France, French Culture, La Vie Quotidienne, Languedoc Roussillon, Life, Living in France, New Zealander in France, Photography, Pyrénées, Pyrénées-Orientales, Rural Life, Seasons, South of France, Thoughts, Tree-change and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Finishing Touches

  1. mesarapugs on said:

    A wonderful account! How very special – each cheese having so much tlc! Love the idea of polishing each individual cheese! 🙂

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