Drénelés

Drénelés refers to a traditional practice of creating small, deliberate channels or grooves in the surface of certain types of cheese. This technique is most commonly associated with the production of aged cheeses, particularly those with a firm or semi-hard texture. The purpose of drénelés is multifaceted. They can facilitate the even aging and ripening of the cheese by allowing moisture and air to circulate more effectively within the cheese's interior. This controlled ventilation can prevent the development of undesirable pockets of moisture or uneven texture. Additionally, drénelés can contribute to the aesthetic appearance of the cheese, creating a distinctive visual pattern on its rind. The depth and pattern of these channels are often specific to the particular cheese and the traditional methods employed by its producers. In some instances, the practice may also be related to drainage during the cheesemaking process, though its primary role is usually considered to be within the aging phase. The term itself is of French origin, reflecting its prevalence in regions with a strong tradition of artisanal cheesemaking.