Crucial for the taste development of our cheeses is the affinage. We give our cheeses all the time they need to develop their rich taste, and the ripening conditions are an essential part of this. Rather than keeping environmental conditions constant, we let nature have its way with fluctuations in air temperature and humidity. In this natural ripening (known in the trade as drying), the proportional weight loss of the cheese is significant. This makes our Reypenaer cheeses flatter than similar types of cheeses ripened industrially. (Factory cheese is ripened by keeping the temperature artificially low and humidity artificially high to be able to sell the cheeses as quickly as possible with the minimum loss of weight.) Through the natural ripening process, Reypenaer cheeses actually lose approximately one-quarter of their original weight. This is so that they can ultimately reach the very best taste refinement.
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