Perfecting. In the production of cheese, the complex of phenomena (physical, physico-chemical, etc.) that occur during the ageing period and that contribute to improving its organoleptic characteristics.
italian pronunciation: [af-fi-na-mén-to]
Emanuela Perenzin, president of Latteria Perenzin, explains that cheese is not only made in the cauldron; the role of the affineur is also fundamental.
Gourm.itpedia 