affiné

Pronunciation: [ah-fee-NAY; ah-fee-NYOUR; ah-fee-nah-TOH-ray]

Fr. affineur It. affinatore In the cheese world the term affiné most often refers to the process of ripening cheese—bringing it to peak maturity. In France an affineur is an expert in finishing (aging) cheese; in Italy this specialist is called an affinatore. Some cheesemakers turn their unripe cheese over to an affineur, who brings it to maturity. An affineur's duties may also include everything from packaging to marketing the cheese. Both words are from the French affiner ("to finish"). See also affinage

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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