The true value of affinage is revealed for Anne Maxfield, when a disappointing cheese plate is the surprising host of one of her favorite curds.

When the waitress told us what the cheeses were, we were stunned! The not-very-interesting, kind-of-plastic cheddar was my beloved Cabot Clothbound! My friend would not believe it was the same thing. To me, this is the prime example of how affinage makes (certain) cheeses taste so much better. It's like letting wines age -- just develops their full flavor potential.

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Photo by Anne Maxfield