Making cheese from milk is, on paper, a simple process. The true art of cheese making that only comes through when you taste a perfect slice of well aged cheese, happens in dark cellars and spotless aging caves. It is the art of aging a young cheese and turning it into everything it was destined to be. Equal parts science and art, Affinage is the process of washing, innoculating, and injecting, young cheeses with the molds, bacterias, cultures, and enzymes that will allow that cheese to reach maturity and become ‘delicious’. The job of the Affinuer is to wake the cheese up, to bring that living curdy goodness back to what it was, and ripen young cheeses to maturity. It’s a pungent job but someone has to do it. Join us as we not only discuss this whole process, but also taste cheeses and learn how to use, serve, and enjoy them.
Stinky Bklyn was founded in 2006 by Patrick Watson and Michele Pravda who also own Smith & Vine, The JakeWalk and Brooklyn Wine Exchange. Since its creation, Stinky Bklyn has launched itself into the world of Artisanal Cheeses and craft foods carefully curating the best of what our city, state and globe has to offer. With a strong emphasis on European cheeses, Stinky also beholds one of the finest selections of products made right here in Brooklyn. With a dedication to education and hospitality, Stinky Bklyn today is considered one of the best cheese shops on the east coast with a national awareness of its efforts.