Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs
(or are passionate about them). Participation is free and the site has a strict confidentiality policy.
|French to English translations [PRO]|
Tech/Engineering - Cooking / Culinary
|French term or phrase: Maître affineur|
|La Farandole de fromages de notre Maître affineur.|
I'm tempted to leave this as is, but can't find many ghits for it.
I really can't think of a way of saying this in English. Has anyone ever found another way of saying it - to put in brackets, maybe?
This is how I usually do it (somehow cheese ripener or cheese maker just doesn't have the same ring to it :-)
The Art of Aging Well
Hodgson and William Oglethorpe, the master affineur of Neal’s Yard, relentlessly think of ways to improve even already-great cheeses, like Montgomery ...
www.theatlantic.com/doc/200711/cheese - 30k - Cached - Similar pages
Cowgirl Creamery - Meet the Cowgirls
And when they needed cheese, she called Jean D'Alos, the master affineur. Over the years, she learned the philosophies his family used in selecting and ...
www.cowgirlcreamery.com/bios.asp - 18k - Cached - Similar pages
A way with whey
Among the more unusual selections at The Cheese Iron are a Forsterkäse from Rolf Beeler, a Swiss master affineur, whose job is to select and ripen cheese. ...
entertainment.mainetoday.com/dining/stories/060920soupnuts.html - 29k - Cached - Similar pages
Swiss Cheese: Find, Compare, Read Reviews & Buy Online @ Yahoo ...
Morgan and York: Spring and Summer Chevres!
A unique goat's milk blue from master affineur Pascal Beillvaire in France's Loire River Valley. This cheese comes from the Marais just southeast of the ...
bigtenmarket.com/goods/pantry_and_larder/Goat_Cheeses.html - 10k - Cached - Similar pages
Note added at 3 hrs (2007-11-09 12:38:08 GMT)
As Emma points out below, the affineur doesn't necessarily make the cheese. After reading her comment, I found this very good explanation:
Affinage - refining of a cheese
Affineurs deal with the production and the care of the cheese. They get the raw material exclusively from smaller cheese dairies or from farmers which privately produce cheese in a traditional manner. In ripening cellars, the cheese will get the care which is necessary for optimal development and quality. They will be brushed, beat, washed and rotated depending on the requirements of the specific cheese, until they have attained the ideal maturity and taste.
Having a sense for cheese and knowledge of its ripening stages is not sufficient to be a top affineur. As in each handicraft, skill has to be learned and refined over many years, and often the apprenticeship leads all over France, to the well-known cheese popes of the country. Similar to a talented craftsman who gives each work piece his signature, in the end each affineur is in charge of his personal style.
The affineur combines three jobs in one: he has to collect cheese from traditional production, he has to produce it and finally he has to sell it to his clients. Most of the affineurs in France run their own cheese shops to sell their products once they have matured.
Philippe Olivier - Affineur par excellence
"Not affinierte" cheese is similar to young wine or a fruit which is not ripe, says Philippe Olivier, one of the most well-known French affineure. Like all of his colleagues, he is very concerned about the preservation and care of traditional cheese production . Cheese production also is a large part of the culture and folklore. "For him "affinieren" means to balance the mistakes of nature with tact. The ripening process itself will be controlled by the humidity in the air, temperature and maintenance of the cheese surface. It will take place in ripening cellars, in which each cheese family needs their own room to ripen and store. At his place, goat cheese will be for example, only stored on straw. If it is too damp he puts it on the top nearby ventilation, where the surrounding air is dryer and the damp will evaporate from the cheese. If the goat cheese is delivered too dry, then he places it below, close to the bottom as it is more damp.
Selected response from:
Local time: 17:12
|As I said I was tempted to keep the French, so this looks like it would suit the tone. However, this said, it's not understood by everyone so I'm putting 'cheese expert' in brackets as suggested by Emma. Thank you all for your suggestions.|
4 KudoZ points were awarded for this answer
7 mins confidence: peer agreement (net): +2