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

To 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.