Next, the cheese is turned, salted and placed in a room with a cooler temperature. Then it sits in a refrigerated room for a week before going to the finisher, where it will spend four to eight weeks. For those who make this cheese, it is a lifestyle and an art. Balare was born in Italy, but a trip to France introduced him to French cheese 27 years ago. There is such a history behind it, and its research has become a passion for me.
Cheese lives a passion.
Pierre Bobin, the finisher who works with Balare, shares the same gastronomic love. He left his banking job to follow in the footsteps of his grandfather. According to reference books, the average French person consumes 50 pounds of cheese a year. You develop a palate for it. I appreciate every kind of cheese.