Fromager d'Affinois is made from pasteurized cow's milk and cream. It owes its particularly creamy texture to its recipe. Fresh, delicate and fine flavor. Its paste contains garlic and herbs.
In the 1980s, Jean Claude Guilloteau pioneered the use of a special technique called ‘ultrafiltration’ in cheesemaking, preserving nutrients and providing a smooth silky texture to the cheese Australians affectionately call ‘Daff’. This cheese is made in Belley, a small town nestled at the foot hills of the picturesque French Alps, not far from where the famous Colombier stage of the Tour De France takes place. This town is surrounded by ancient forests and is famous for its many waterfalls. Local farmers supply the dairy with milk from their mountain breeds of dairy cattle; Montbeliardes and Holstein that graze on dense pastures nearby. This recipe is enriched with extra cream and infused with garlic and fine herbs which also coat the exterior of the rind. A striking cheese on a cheese platter that’s full of creamy flavour with an herbaceous finish.
With a rind coated in crushed garlic and French herbs, Fromager d'Affinois with Garlic and Herb is the perfect cheese to serve with toasted baguette, saucisson, or melted over new potatoes.