CHEESE AND THE ART OF AFFINAGE

Most cheese leave the dairy early and are sold quite young based on the idea that they will undergo a ripening phase en route. Foe some cheeses however, there is an inbetween phase of ripening carried out by experts, to ensure the cheese is at its optimum when it reaches the consumer or restaurant.  This technical cheese ripening phase is called affinage and at Vanilla Venture, we work with specialist cheese refiners or affineurs Michel and his son Frédéric Van Tricht.
If we had to mention one or two extra special cheeses from our selection at Vanilla, we’d choose the perfect stilton by Neal's Yard, the comté from the cellars of Fort Saint-Antoine and their Pave d'Auge from the Pays d'Auge region in Normandy. But also the mozzarella by Casa Madaio (in our eyes the most beautiful) which arrives soon after production, in a weekly transportation north.