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.
This cheese is made by Fromagerie Guilloteau in Belley, a small town on the edge of the Rhone River. Local farmers supply the dairy with luscious milk from their herds of Montbeliardes and Holstein cows that graze on dense pastures nearby.
With a thin white mould rind, and a paste that gradually develops a mild, sweet, creamy flavour, this rich double crème cheese is studded with black truffles.
