Curing As Androuët Defines It

Henri and Pierre Androuët first brought the profession of affineur to the level of an art. Henri was the first to bring cheeses he discovered in every corner of France to Paris to cure and age them, early in the 20th century. Father and son had the desire to introduce Parisians to the best cheeses from all over France and have them discover what they taste like at the peak of their maturity.

For Androuët, being an affineur today means continuing this tradition and sharing its discovery with the entire world. And working towards excellence in three areas:

Knowledge of how to choose and select the finest cheeses. Never emphasizing one region over another and working directly with the producers ensure that you are representative of the best products.
Knowledge of how to bring each cheese to full maturity in terms of its own specific nature and character. By maintaining control of each stage of the processus and paying unceasing attention, and by closely following health requirements, these living products can reach their full potential under perfect conditions.
Knowledge of when end the maturing process at its peak. This ensures that our customers can benefit from a wide range of cheeses, all at the peak of perfection and ready for tasting at our cheese shops.

Following their selection, a long process separates the freshly-made cheeses from the tables of those who appreciate their full potential. This journey begins in the terroir and continues in the affineur’s cellar and up to the place where Androuët cheeses are sold and then enjoyed.