
wines. You’ll meet the skilled agers, "les affineurs,"who tend their charges like orchid growers; be introduced to the "fromagers" (the cheesemakers) and to the whole gamut of interesting specialists whose lives are devoted to the creation of artisanal cheeses and their continuance in the face of industrialization and commercialization. These are the great artists of the cheese world and at the heart of the great French food experience.
Paris/Burgundy, May11-17, 2008

