Whenever cheesemakers talk about affinage, they are talking about the ripening and refining process involved in cheesemaking. But why does cheese have to be left to mature? What are the ideal conditions, and what are the different degrees of maturation? Did you know that Emmentaler AOP ripens for much longer than most other cheeses? We’ll let you into some of our secrets – you’ll find all the answers at emmentaler.swiss.