The Guardians of Cheese Heritage

The circle of cheese affineurs is first and foremost an association of friends who are crazy about cheese. But it is also a movement of reflection, experimentation, and anticipation of the profession of cheese affineur, each in his/her own region.

Friendship translates itself into a mutual assistance of all interactions between cheese affineurs, that could only be the material of procurement of cheeses from regions where the others are set up and where they have privileged relations with the cheese makers.

An Active Solidarity

Such solidarity with so much friendship naturally contributes to the preservation of national heritage. Part of the living world, this is part and parcel of local varieties of plants and grasses, local animal breeds often threatened by extinction, of microbial ecosystems, of places of specific affinage (like the cheese cellars) and of unique countrysides.

By helping small cheese makers of raw milk cheese from French regions, the Circle is respecting traditions, moving forward to perfection, and moving their cheeses to all levels—local, regional, national, perhaps even international, if it’s possible. Each member, in his region, works to safeguard the cheeses that are at risk of disappearing, and thus is guarding the national heritage. In what manner ? Simply by meeting young farmers and agriculteurs who are favorable to perpetuate their traditions and thus valorize their milk, by getting them started with the know-how of traditional methods threatened to extinction, and by encouraging the same return to traditional ways with the other steps in the cheese making process.

An Enriching Dialogue

The members of the Circle of cheese affineurs are constantly on the land, in contact with the different geography and territories of their region. They are profoundly attached to the dialogue between the different links in the chain : producers, collectors, affineurs, cheese merchants, and restaurateurs. They are so attached to this because they are convinced that everyone involved in this dialogue is enriched by it. Truly living their passion for cheese, they always take immeasurable pleasure in defending the cause of authenticity and taste, and rejoice to see their customers more concerned with the quality of the product than they are with how it looks or the impact of marketing and advertising.

The Quality Gamble

It is a true gamble that cheese affineurs make by only accepting to their stalls the true cheeses made of natural unpasteurized milk, and also putting their trust in each link of the chain. The reason they are able to do this is by staying in constant contact with each and every link of the chain, to ensure the quality of the final product. At the end of the chain, for example, they are in regular contact with restaurateurs and their personnel to optimize the proper handling of their cheese plates. All the subjects are thus approached : how to counsel a customer at the dinner table, how to cut the cheeses, why it is necessary to respect the seasons, how do you select a wine that is in harmony with the cheese ?

In a market such as this, the Circle of cheese affineurs is a true partner to the other links of the chain. And a partner so convinced and convincing that he is a guardian of tradition.

See the site and the members of the Circle of Fromagers Affineurs