Fromager d'Affinois is similar to Brie in production, appearance and flavor; however, before cheese making, the cow's milk undergoes a process called ultrafiltration. Ultrafiltration removes water from the pasteurized milk, but retains more nutrients, proteins and fat content. Bottom line: double crème that taste like a triple crème. All of the pleasure and less guilt. The Perigord truffles are dispersed throughout the buttery paste allowing for a delicate yet uniform flavor that melts in your mouth. Creamy, luxurious, delicious! Learn about the Cheese Maker
Champagne, Cava, Sparkling wines
Serve on crackers, bread or on a slice of black truffle for the ultimate gourmand moment.
Fromagerie Guilloteau produces some of France’s finest specialty cheeses from the heart of the Pilat Regional Park in the small town of Pélussin in the Rhône-Alpes region. The company is renowned for having invented the use of ultrafiltration, a process that accelerates cheese maturation through the concentration of certain milk components. Fromager d'Affinois is similar to Brie in production, appearance and flavor. However, before cheese making the milk undergoes a process called ultrafiltration which removes water from the pasteurized milk, concentrating all other components. One effect of this process is that it allows the acceleration of the cheese making process. Ultrafiltration also results in a milk that retains more nutrients and proteins, and the cheese has a relatively high fat content of 60%. In other words, the flavor and texture of a triple crème in a double crème. More flavor, less guilt! Back to top