Fine Cheeses at Their Peak

Knowing when a cheese reaches full maturation is the essence of the process of curing. Curing and aging cheese is an art – an art of the ephemeral.

Ensuring that a cheese is at the peak of its flavor is partly a matter of taste. For example, a fresh Saint-Marcellin, depending on the affineur’s inspiration, can become a Saint-Marcellin with a crumbly texture, covered with a greenish-gray pénicillium, or a Saint-Marcellin with a firm rind and a creamy texture. In either case, how the cheese is cured and aged will make it into a perfectly matured product.

We follow the principle that any cheese we offer for sale should be as typical as possible of its terroir. Each cheese is watched closely to determine the precise moment when it should be delivered. Keeping in mind that no cheese improves through being kept to long, all products with the Androuët label should ideally be consumed within 48 hours.

A cheese at the peak of perfection is the result of a process that requires time and patience, method and meticulousness, but also inspiration and creativity. Selection is the major determining factor in the ultimate quality of blue cheeses like Roquefort and Fourme d’Ambert. But an Epoisses or a Langres with perfect la flavor, or a Pont-Lévêque with subtle taste, is not only the result of proper curing, but also of years spent in the business, learning to understand cheeses and constantly improving our methods of maturing them.

Our range of cheeses comprises products that are at the peak of their development, having reached their full potential. Androuët’s culture involves curing a cheese perfectly, serving it according to tradition and etiquette, and guiding consumers in their choice to give them the full benefit of our experience.