Whilst affinage (cheese maturation) is a part of the cheese tradition in Europe, it is a new and exciting
development of our Australian cheese industry.
As part of Tasting Australia, The Smelly Cheese Shop is pleased to present “The True Taste of Maturity”
with cheese maker and Master Affineur, Richard Thomas.
The Smelly Cheese Shop supplies a wide range of both local and imported cheeses, and is assisted by the
largest cheese maturing room of its kind in Australia. Designed to naturally recreate the high humidity
cave environment without fans or humidifiers, the room can hold up to 5 tonnes of cheese.
Depending on style and ageing potential, the cheese will remain in the room for various periods of time;
some for just weeks and others up to several years to give each cheese its own unique flavour.
The room was built after much research overseas as well as in consultation with Richard Thomas who
will be on hand to share his knowledge for this exciting educational tasting. With over 30 years
experience in the cheese industry he is passionate about storing and serving cheese in its optimum
condition and educating others how to do the same.
Guests to this event will experience firsthand the distinct difference between young and expertly
matured cheese as well as having the opportunity to have a sneak peak at the purpose built maturing
Details for Public Event
WHERE: Upstairs @ Say Cheese, 25 Wright St Adelaide
WHEN: Wednesday May 5th, 6pm – 8pm
COST: $75 per person