The Bakery
To summarize we are aiming for the most complicated sourdough starter, most complicated ingredients, most complicated fermentation process, but over all, incredible tasting products.
Affinage Project
Every so often we are able to offer Ken Skovron’s, of Darien Cheese & Fine Foods “Affinage Project” at our Farmer’s Octagon “Pristinum Ferum Fermento”. Next time: August 23, 2016 Breakfast 8am – 11am for the Experimentalis with Limes & Kumquats.
Affinage is a French word that comes from the French verb Affiner, which comes from the Latin “ad finis”, meaning “towards the limit”. The Affineur is the person who ages cheeses.
In cheese terms, affinage describes the ageing and maturing of cheese. It is during this period of time that flavor and texture development take place. Each cheese has a set of unique requirements for temperature, humidity, and treatments (such as washing, brushing, or turning) that, combined, will ensure its proper development. Aging and maturing is not a precise science: the animal, the flora, the quality of the milk, the terroir, the season have an influence on the cheeses; the skill of the affineur is to be able to adapt his techniques and methods to the cheeses. This knowledge comes with time and experience. [American Cheese Society]