{"id":1118,"date":"2014-09-11T15:04:04","date_gmt":"2014-09-11T15:04:04","guid":{"rendered":"http:\/\/www.onetik.com\/?page_id=1118"},"modified":"2014-09-15T08:54:31","modified_gmt":"2014-09-15T08:54:31","slug":"affineur","status":"publish","type":"page","link":"https:\/\/www.onetik.com\/en\/our-cheese-dairy\/metiers-with-craftsmanship\/affineur\/","title":{"rendered":"Affineur"},"content":{"rendered":"<p><strong>Two transformations are required<\/strong> to make cheese from milk. First the milk is curdled (by the cheese maker) and next the molded curds are made into the cheese.\u00a0 After this second transformation follows what we call <em>affinage<\/em> in French, the maturation. Freshly formed cheese wheels are placed in our cellars &#8211; <em>h\u00e2loirs<\/em> at controlled temperatures under 12\u00b0C (53\u00b0F). Now the Cellar Master- <em>affineur<\/em> begins their work. \u00a0They must turn, wash, and brush each cheese every 7 to 10 days. While doing so, they check the quality of each cheese and monitor the aging process employing all five senses. Under this particular attention and care, <strong>our cheeses are able to fully develop in complexity<\/strong>: texture, aroma, taste and rind formation.<\/p>\n<p>Longer or shorter aging periods in our cellars allow us to produce cheeses with different aromas and flavors.\u00a0\u00a0 A few of our cheeses develop special red freckles unique to Onetik cellars which we call <em>fromages truit\u00e9s<\/em>\u00a0 &#8211; cheeses with trout speckles.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 20%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-1118 gallery-columns-5 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portrait'>\n\t\t\t\t<a href='https:\/\/www.onetik.com\/en\/our-cheese-dairy\/metiers-with-craftsmanship\/affineur\/_aet7133bis-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7133bis-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" srcset=\"https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7133bis-150x150.jpg 150w, https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7133bis-200x200.jpg 200w, https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7133bis-245x245.jpg 245w, https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7133bis-243x244.jpg 243w, https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7133bis-141x141.jpg 141w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.onetik.com\/en\/our-cheese-dairy\/metiers-with-craftsmanship\/affineur\/_aet7140bis-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7140bis-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" srcset=\"https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7140bis-150x150.jpg 150w, https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7140bis-200x200.jpg 200w, https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7140bis-245x245.jpg 245w, https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7140bis-243x244.jpg 243w, https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7140bis-141x141.jpg 141w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.onetik.com\/en\/our-cheese-dairy\/metiers-with-craftsmanship\/affineur\/_aet7142bis-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7142bis-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" srcset=\"https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7142bis-150x150.jpg 150w, https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7142bis-200x200.jpg 200w, https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7142bis-245x245.jpg 245w, https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7142bis-243x244.jpg 243w, https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7142bis-141x141.jpg 141w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.onetik.com\/en\/our-cheese-dairy\/metiers-with-craftsmanship\/affineur\/_aet7148bis-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7148bis-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" srcset=\"https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7148bis-150x150.jpg 150w, https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7148bis-200x200.jpg 200w, https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7148bis-245x245.jpg 245w, https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7148bis-243x244.jpg 243w, https:\/\/www.onetik.com\/wp-content\/uploads\/2014\/06\/AET7148bis-141x141.jpg 141w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Two transformations are required to make cheese from milk. First the milk is curdled (by the cheese maker) and next [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":487,"parent":1110,"menu_order":3,"comment_status":"closed","ping_status":"closed","template":"page-template\/detail-metier.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1118","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Affineur - Onetik<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.onetik.com\/en\/our-cheese-dairy\/metiers-with-craftsmanship\/affineur\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Affineur - Onetik\" \/>\n<meta property=\"og:description\" content=\"Two transformations are required to make cheese from milk. 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