Affinage is the process by which cheese is aged. It's also known as "ripening" or "maturing."
As the cheese ages, its enzymes work to break down various compounds that are in the cheese. This changes the texture and the flavor of the cheese.
We age the cheese in our underground cheese cave. The cave has stable temperature and humidity, which are essential for proper aging. Good ventilation is also important because the cheese releases certain gases as it ages.
The amount of time that we age the cheese depends on the variety and varies anywhere from 60 days to several years.
The person who takes care of the cheese while it ages is known as an affineur. He flips the cheese, observes how the rind is developing, washes certain cheeses with particular mixtures to enhance and develop their flavor and does various other tasks to help the cheeses age properly and develop the proper flavor and texture.