Specimen No. 01 — Affinage Study

A cheese,
sectioned.

4.7 stars across 298 Google reviews — cheese shop in Kitsilano — an unsolicited refresh concept from X9 Lab Media; photos & prices are placeholders.

Rating
★ 4.7 / 298 reviews
District
Kitsilano
Subject
One wedge
§ I

The Specimen

la coupe — what a wedge is made of
Rind la croûte Protective exterior — natural, washed, or bloomy. Paste la pâte The interior body — its texture runs from chalky to molten. Crystals cristaux Tyrosine specks — the crunch of long-aged paste. Age affinage Time deepens colour inward from the rind.
§ II

Styles, by the case

une carte de dégustation — four families
placeholder · soft-paste
No. 01

Softpâte molle

Bloomy or natural rind over a supple, cream-forward paste. Serve at room temperature.

$ ?per 100 g · tbc
young
affinage
placeholder · hard-paste
No. 02

Hardpâte pressée

Pressed and aged firm. Dense, often crystalline, built to keep and to grate.

$ ?per 100 g · tbc
long
affinage
placeholder · veining
No. 03

Bluepâte persillée

Threaded with blue-green veins. Salty, piquant, sharp on the finish.

$ ?per 100 g · tbc
veined
affinage
placeholder · washed
No. 04

Washed-rindcroûte lavée

Brined and washed to an amber rind. Pungent aroma, mellow and savoury paste.

$ ?per 100 g · tbc
washed
affinage

↳ Categories are generic cheese families. Prices shown as “$ ?” — actual selection & pricing to be set by the shop.

§ III

Visit the counter

l'adresse — come and taste
Address 1752 W 2nd Avenue
Kitsilano, Vancouver BC
Telephone 604 · 731 · 0073
Hours
Monday — Friday— : —
Saturday— : —
Sunday— : —
Owner to confirm
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