Julien Hazard Affineur - Rue Vanderkindere 137, 1180 Bruxelles  - 02/851 89 60  - info@julienhazard.be

Aging is the final step in the production of cheese. It is the craft of developing and revealing the texture, the aromas, the taste and the crusting, to make the best cheese for who savour it. There is no single aging process, but rather a myriad of methods for each craftsman to share his vision. ‘Affineur’ is an endangered craft in our industry; often replaced by productivity and return.

Aging results from a complex alchemy between a place, an atmosphere and patience & time. Three elements are key: water, air and temperature. These three combined create a cellar “climate”. We have four aging cellars, each with their own climate. One cellar is dedicated to the bloomy rind cheeses, one to washed rind cheeses, one for goat cheese and one for pressed paste cheeses.

Cheeses are nurtured and groomed and when needed, they are washed, turned, brushed or aired. Aging in the cellars ranges from days to weeks or months… A successful aging allows them to reveal their very best…..

This work feeds our passion and furthers our savoir-faire.

 

Julien Hazard Affineur - Rue Vanderkindere 137, 1180 Bruxelles  - T: 02/851 89 60  - info@julienhazard.be

AGING

Aging is the final step in the production of cheese. It is the craft of developing and revealing the texture, the aromas, the taste and the crusting, to make the best cheese for who savour it. There is no single aging process, but rather a myriad of methods for each craftsman to share his vision. ‘Affineur’ is an endangered craft in our industry; often replaced by productivity and return.

Aging results from a complex alchemy between a place, an atmosphere and patience & time. Three elements are key: water, air and temperature. These three combined create a cellar “climate”. We have four aging cellars, each with their own climate. One cellar is dedicated to the bloomy rind cheeses, one to washed rind cheeses, one for goat cheese and one for pressed paste cheeses.

Cheeses are nurtured and groomed and when needed, they are washed, turned, brushed or aired. Aging in the cellars ranges from days to weeks or months… A successful aging allows them to reveal their very best…..

This work feeds our passion and furthers our savoir-faire.

RUNGIS

The focus on of the dairy industry on standardization, especially through pasteurized cheese, may benefit the wholesale distribution of identikit products, but it deprives us of a whole host of flavors and scents.

My aim is to provide you with cheeses that fully express their origin, through their texture, aroma and taste.

Every Wednesday in the dark of night I journey from Brussels to the morning market in Rungis, the “belly of Europe”. Amongst a myriad of produce I select the best unpasteurized cheeses, sourced with the best producers - mainly smallhold farmers and artisans who embrace traditions and the natural environment.

I observe, feel, smell, core and taste.  I personally select every cheese in our cellars. This selection is paramount because “good food relies on uncompromising produce”.

 

 

CERTIFIED CHEESE RIPENER

Since early 2015 our profession has benefitted from a legal framework, the quality label “ Certified Cheese Ripener”.

To lay claim to this label one must answer a stringent set of specifications that requires a.o. a self-certification  system as approved by AFSCA (the food safety agency), at least two aging cellars, a product offering consisting of a minimum of 60% unpasteurized cheeses and 15% farm cheeses.

And naturally, the cheeses must be offered sliced at the counter. We have been certified since November 2015. It is a great step forward for our guild and an additional guarantee for you as our customer.