An interesting article in the New York Times today about ripening cheese in man-made caves...does it really lead to better cheese, or is affinage, in the words of Steven Jenkins," a total crock."
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While I have no first hand knowledge as to the effectiveness, or lack there of, of affinage, the fact that the owner of Murray’s in NY and Anne Saxelby both utilize the process, leads me to believe there’s probably something to it.