Tag Archives: affinage

Rodolphe Le Meunier cheese

There is an ongoing and spirited debate about affinage in the cheese community. The New York Times weighed in a couple of years ago and other articles and discussions followed. I even got asked by the local foodies. I said, “Meh”.

However when it comes to the cheeses aged by Rodolphe Le Meunier, I can see the beauty of having a talented cheese ager. The ripened and ashed goat cheeses we buy under his name are the best French ones we have had in years. His Jeune Autize, Puits d’astiers, and Tome des Pyrenees are better than versions I have had by others, including the original producers in one case. And his 30th Month aged Comte that we tried at the Fancy Food Show. OMG. It may be too expensive for us to ever sell, but I will forever cherish that cheese memory.

Here is the man at the Fancy Food Show:

Some of his cheese including the Jeune Autize

While I think that a lot of folks talk about their “affinage” as a pure marketing ploy, Meunier is the real deal. He’s an M.O.F. (Master Artisan), 2007 World Cheesemonger Champion, and from five generations of cheesemakers. While I have mocked or “meh”ed “affinage” in the past, I want to make clear that this is the, the kind of cheesemaking tradition that is worth paying for most of the time.

( Don’t forget to sign up for my newsletter)

I’m on my soapbox

Check out my piece here on Zester Daily. It includes all my pet peeves and also highlights the struggle of Bleating Heart Cheese Company to keep calling one of their cheeses “Sonoma Toma” in the face of a cease and desist letter from a company that no longer makes cheese in Sonoma County. Feel free to link or share this article because I think this issue is one that should be discussed by cheese lovers everywhere.


The Zester folks are also having a Culture Magazine and cheese knife giveaway so check that out too if you want.

Also, I just realized I never linked this here. I got asked by the SF Weekly about my thoughts on that NY Times affinage article. I had been working for ten hours and had my coat on to leave, but it turned out ok.

My new motto is “Meh!”. (Though I am fond of being called the “Barbara Mandrell of the cheese counter”)