Fromager D’Affinois
February 20, 2008
Country and region of origin: France
Milk: Pasteurized Cow’s Milk
Age: Ripened 2 weeks
Rind: Soft, bloomy rind.
Creamery: Fromagerie Guilloteau
Creamery website: www.fromagerdaffinois.com
Properties: Fromager D’affinois is a rich, surprisingly smooth and creamy double cream. It weighs a little over two pounds (2 kilograms) and is almost nine inches across and almost 2 inches tall. It isn’t Brie, actually, or Camembert. It is as spreadable as a triple cream such as Delice D’Bourgogne – nearly like room temperature butter at room temperature. It is still delicious even when slightly overripe (at which point it is fairly liquid at center).
Uses: This is pretty much a cracker cheese. Any application of heat to this cheese would result in a liquid.
Wine Pairings: This would be perfect with a sparkling wine such as Champagne, Cava or Spumante.
Production Notes: According to the Guilloteau website, the milk for Fromager D’Affinois is ultra-filtered before rennet coagulation. This results in the extreme smoothness of the cheese. This is a fairly new cheese.
