In the first article of this series, Cheesemaking Science for Beginners, Part One: Ingredient Basics, I discussed how cheesemaking ingredients and processes contribute to the flavors and textures of cheese. Today, I tackle what happens during affinage, the aging after making the cheese. On the surface, this might seem like idle time waiting for the … Continue reading Cheesemaking Science for Beginners, Part Two: Cheese Affinage