Maker Faire Bay Area 2009

Affinage: The Art of Aging Cheese

Maker Square , Saturday 5:30 PM - 6:30 PM

Maker Square , Sunday 12:00 PM - 1:00 PM

This interactive presentation will cover the different types of rinds on cheeses and how affineurs (the guys and gals who age the cheese) help develop these rinds by promoting different molds and.. yes… even bacteria.

Website

Project photo.

About the Maker(s)

Kim Iannotti

- The Peterson Company

Kim Iannotti is passionate about cheese. Through her work at Pastoral in Chicago, Peterson Cheese in Seattle, and in the caves with Herve Mons, a renowned cheese affineur in France, she has developed a thorough knowledge of rinds and their development. Can you eat the rind? What about that mold, should I throw it away or eat it? Come and find out!

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