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Made with added cream and infused with red capsicum, red jalapeno chili and cayenne, the rich paste has a spicy finish.
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.
Cheese is made in Belley, a small town nestled at the foot hills of the picturesque French Alps, surrounded by ancient forests and famous for its many waterfalls, and local farmers supply the dairy with luscious milk from their herds of Montbeliardes and Holstein cows that graze on dense pastures nearby.
The addition of red capsicum, red jalapeno chili and cayenne, gives the cheese a spicy finish.
Fromager d’Affinois Red Chili Pepper 704758 Calendar Cheese Note