Stinky Care

It’s safe to say that once a cheese leaves the loving hands of the dairy in which it was made - taken from its quiet and comfortable home where it frolicked with bacterium and evolved in its environment, only to be packed into a box and then shipped to god knows where - the unfortunate truth is, the cheese sorta shuts down and its evolution comes to a screeching halt. The sensible truth is that the cheese maker needs to sell the cheese under-ripe, allowing it some kind of shelf life for vendors to work with. This leads us to Affinage, the fanciest of cheese terms on the planet!

Affinage is a French word that means "aging." Simply put, this is a crucial step where the cheese gets to become its true self. Just about every cheese that comes through the doors of Stinky spends some time in our aging  cave. Whether it's just a few days or up to a year, our cheeses are brought to their ultimate ripeness and flavor. The cheese is allowed to live. And a happy life it is. The close attention we pay to these wheels - be it gently brushing, spraying, washing or soaking in beer, brine or wine and simply just giving a flip from time to time - makes a clear difference in the product you bring back to your home. You will taste the difference! 

-The Team at Stinky Bklyn