The name d’Affinois is a play on ‘affinage’ – the French word for the ripening process of cheese. Using an innovative method called ultrafiltration, Jean Claude Guilloteau pioneered a new method of cheese making in the 1980’s that created a luscious and velvety cheese naturally richer in proteins and minerals.
Florette is a hexagonal shaped goat’s milk cheese with a silky consistency made near Pelussin in the Rhone Valley. As it ripens, the cheese becomes quite runny retaining its delicate creamy goat’s milk flavour.