The Art of Cheese Refining



Christine Schneider

Volker Waltmann


Language of origin

Infos :

192 pages
90 colour photographs

The handling, refining and enjoyment of cheese specialities

• The fine art of cheese refining, presented in book form for the first time
• From one of the few mâitre-affineurs in Germany – Volker Waltmann
• Five steps to becoming an affineur in your own kitchen

How to make minor masterpieces from delicious cheese through careful handling, maturing and refining at home. With basic principles, techniques, recipes and suitable accompaniments for every cheese speciality. With more than 20 years’ experience in cheese refining, Volker Waltmann is one of Germany’s most important maître-affineurs.

Christine Schneider

Passionate about nature and cooking, she has published several books in German.

Volker Waltmann

Volker Waltmann, one of the few "master ripeners" of international top gastronomy, has established a veritable "temple of cheese" with his shop in Erlangen. Over the past two decades, the "blancs", mostly from small French farms, have developed into a real cheese and taste experience. It supplies more than 1,300 top restaurants and German politicians and TV personalities. If you want to learn more about the cheese that has conquered the palates of German cheese lovers, you can attend a cheese seminar.
Agence Schweiger

Agence Schweiger