What Is a Cheese Expert Called?
The most common and generally accepted name for a cheese expert is a cheesemonger, although other terms like affineur, cheese professional, or cheese specialist are also used, depending on the individual’s specific area of expertise.
Unveiling the World of Cheese Expertise
The world of cheese is vast and complex, a tapestry woven from ancient traditions, regional variations, and scientific processes. Navigating this intricate landscape requires specialized knowledge and skills. But what do we call the individuals who possess this deep understanding and passion for cheese? While many terms circulate, the most widely recognized and respected title is cheesemonger. However, other designations, reflecting specific areas of expertise, also exist. This article explores the different titles used to describe cheese experts, delving into the nuances of each role and the expertise they represent.
The Cheesemonger: A Retail Ambassador of Cheese
The term cheesemonger is arguably the most familiar and accessible. A cheesemonger is primarily a retail specialist, someone who works directly with customers, selecting, cutting, wrapping, and selling cheese. They are essentially the front line of the cheese world, acting as ambassadors, guiding customers through the myriad of flavors, textures, and origins.
- Customer Service: Cheesemongers excel at providing exceptional customer service, offering recommendations based on individual preferences and needs.
- Cheese Knowledge: They possess a broad understanding of cheese varieties, origins, production methods, and optimal storage techniques.
- Cutting & Wrapping: Skilled cheesemongers are adept at cutting and wrapping cheese to ensure freshness and presentation.
- Pairing Expertise: Many cheesemongers can provide expert advice on pairing cheese with wine, beer, and other foods.
The Affineur: Mastering the Art of Cheese Aging
Beyond the retail environment lies the critical process of affinage, or cheese aging. An affineur is a specialist in the art of ripening and maturing cheese. Their role is to take newly made cheese and carefully manage its environment (temperature, humidity, airflow) to develop its optimal flavor and texture.
- Understanding Microorganisms: Affineurs possess a deep understanding of the microbial processes that transform cheese during aging.
- Environmental Control: They are skilled at controlling the aging environment to promote the desired characteristics in the cheese.
- Monitoring & Intervention: Affineurs constantly monitor the cheese and intervene as needed to ensure proper maturation, often washing rinds, turning wheels, or adjusting environmental conditions.
Cheese Professionals and Specialists: A Broader Spectrum
The terms “cheese professional” and “cheese specialist” encompass a wider range of roles within the cheese industry. These titles may refer to individuals working in production, distribution, education, or research.
- Producers: Cheesemakers themselves, who are experts in the science and art of crafting cheese.
- Distributors: Professionals who manage the logistics of transporting and storing cheese.
- Educators: Individuals who teach about cheese through workshops, classes, and writing.
- Researchers: Scientists who study the microbiology, chemistry, and nutrition of cheese.
The Journey to Expertise: Becoming a Cheese Expert
Becoming a cheese expert, regardless of the specific title, requires a combination of passion, dedication, and ongoing learning. There’s no single path, but many aspiring cheesemongers and affineurs follow similar trajectories.
- Hands-on Experience: Working in cheese shops, creameries, or restaurants provides invaluable practical experience.
- Formal Education: Courses and certifications offered by organizations like the American Cheese Society can provide a structured foundation in cheese knowledge.
- Continuous Learning: The world of cheese is constantly evolving, so it’s essential to stay informed through reading, attending workshops, and networking with other professionals.
The Benefits of Seeking Expert Advice
Consulting with a cheese expert can significantly enhance your cheese-buying and eating experience.
- Discover New Favorites: Experts can introduce you to cheeses you might never have discovered on your own.
- Make Informed Choices: They can help you select the perfect cheese for your specific needs and preferences.
- Learn About Cheese: Experts can share their knowledge of cheese history, production, and regional variations.
- Enjoy Perfect Pairings: They can provide guidance on pairing cheese with wine, beer, and other foods to create memorable culinary experiences.
Common Mistakes to Avoid When Buying Cheese
Even with the best intentions, cheese lovers can sometimes make mistakes when buying cheese.
- Buying Pre-Shredded Cheese: Pre-shredded cheese often contains cellulose, which can inhibit melting and alter the flavor.
- Not Asking for Samples: Don’t be afraid to ask for a sample before buying a cheese, especially if you’re unfamiliar with it.
- Storing Cheese Improperly: Cheese should be stored properly to maintain its freshness and flavor.
- Ignoring the Smell: Trust your nose! A foul or ammonia-like smell can indicate that the cheese is past its prime.
Frequently Asked Questions (FAQs)
Is there a formal certification for cheesemongers?
Yes, the American Cheese Society (ACS) offers a Certified Cheese Professional (CCP) certification, which is widely recognized in the industry. The CCP exam tests a candidate’s knowledge of cheese production, distribution, and sales. Achieving this certification demonstrates a high level of expertise.
What does an affineur actually do during the aging process?
An affineur’s activities are highly varied, depending on the cheese. They might wash rinds with brine, beer, or wine to encourage the growth of specific microorganisms. They may also turn wheels of cheese regularly to ensure even ripening or adjust temperature and humidity levels in the aging room.
How does the role of a cheesemonger differ from a cheese maker?
A cheesemonger primarily focuses on selling and educating customers about cheese, acting as a retail specialist. A cheesemaker, on the other hand, is responsible for the entire cheese-making process, from selecting milk to culturing, curdling, and shaping the cheese.
What are some essential skills for a successful cheesemonger?
Key skills include excellent customer service, a thorough knowledge of cheese varieties, the ability to cut and wrap cheese precisely, and the capacity to offer informed recommendations and pairings.
What are some common cheese defects that an affineur would try to avoid?
Defects might include excessive mold growth, ammonia development, or uneven ripening. An affineur will proactively manage the aging environment to prevent these issues and ensure optimal flavor and texture.
Where can I find a reputable cheesemonger in my area?
Check local artisan cheese shops, farmers markets, or gourmet food stores. Look for individuals who are knowledgeable, passionate, and eager to share their expertise. Online reviews can also be helpful.
What are some of the best resources for learning more about cheese?
The American Cheese Society is an excellent resource, as are books by authors like Max McCalman and Steven Jenkins. Many cheese shops also offer workshops and classes for enthusiasts.
How can I properly store cheese at home to maintain its quality?
Wrap cheese in parchment paper or cheese paper and then loosely enclose it in plastic wrap or a reusable container. Store it in the crisper drawer of your refrigerator, where the temperature and humidity are relatively stable.
What’s the best way to serve cheese for optimal flavor?
Remove cheese from the refrigerator at least 30 minutes before serving to allow it to come to room temperature. This will help release its full aroma and flavor. Serve with complementary accompaniments like crackers, fruit, nuts, and honey.
Why is raw milk used in some cheeses?
Raw milk cheeses are thought to have a more complex and nuanced flavor compared to those made with pasteurized milk. However, raw milk cheeses must meet strict safety standards to prevent the risk of harmful bacteria.
What is “bloomy rind” cheese, and how is it different from other types?
Bloomy rind cheeses, like Brie and Camembert, are characterized by a soft, velvety white rind that develops during aging. This rind is formed by a *specific type of mold (usually *Penicillium candidum), which contributes to the cheese’s distinctive flavor and texture.
What is the difference between natural rind and washed rind cheeses?
Natural rind cheeses develop a rind spontaneously through exposure to the environment, with the affineur only controlling temperature and humidity. Washed rind cheeses are regularly washed with brine, beer, wine, or other liquids, which encourages the growth of specific bacteria and molds, leading to a pungent aroma and flavor. Washing promotes specific microbial development, which is the key difference.