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The delicious extra cream that gives ‘Excellence’ an elegant, silky-buttery mouth feel that adds to the enjoyment of this cheese.
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.
Excellence has a smoothness and infinite sweetness due to the extra cream that is added during cheese making and an elegant, silky-buttery mouth feel.