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This cheese has a silky texture with a mild sheep’s milk flavour that is savoury and complex.
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.
Brebicet is made with sheep’s milk using the same techniques providing the distinctive silky texture. Ripened for three weeks under a thin white mould rind, it gradually develops a rich, smooth, creamy texture with a mild sheep’s milk flavour that is savoury and complex.