2018 ACS BOK Domain 6: Affinage – Bullet Points , Terms to Know, Links
2018 ACS BOK Domain 6: Affinage – Bullet Points , Terms to know and links Much of the information I have provided in these Bullet Points came from Michael Landis, ACS
Author: marcella
I am a member of the Internationale Guilde des Fromagers and an American Cheese Society Certified Cheese Professional. I host tasting and educational cheese events.
2018 ACS BOK – Domain 6 – Affinage Re-Cap
Recap of all documents posted in the Facebook Cheese Study Group regarding Affinage aka Ripening: Gianaclis Caldwell article on Brie and Camembert Ripening: file:///C:/Users/marce/Downloads/Brie%20ripening%20(1).pdf Affinage: The Art of Ripening Cheese
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Schuman Cheeses Marches into the 21st Century… With One Simple Rule: Great Cheeses
In March, my Culinary Class attended the Performance Food Group (PGF) Food Show in Atlanta. This show concentrated on the foodservice (restaurant) industry, but I did find a small cheese
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