Fromager d'Affinois

Fromagerie Guilloteau

This luxurious triple-creme has a similar shape as square Pont l'Eveque, but Saint Angel is more plump and pillow-like and covered with a fluffy, white rind. Beneath its rind lies an ivory paste with the testure of chilled, whipped butter. Its flavor is buttery, too, with the right amount of salt, a somewhat strong tang (especially by the rind), and a hint of earth and white mushroom. Enjoy this French masterpiece with champagne or your favorite crisp, white wine. It's very, very rich, so pair it with crisp green apples, juicy grapes, and crunchy bread.

Saint Angel

Pavé d'Affinois, also known as Fromager d'Affinois is a French double cream, soft cheese produced by the Fromagerie Guilloteau Company. It is primarily prepared from cow’s milk but there are variants where goat and sheep’s milk is included. Though similar to Brie in appearance and flavour, this soft-ripened cheese is actually much creamier and takes less time to ripen. This is because, Fromager d'Affinois undergoes a process called ''ultra filtration,'' which allows the milk molecules to break down and mix through the paste. It takes only two weeks to achieve the appetizing, silky fat texture.
Deliciously creamy with a silky-smooth texture, Pavé d'Affinois has a sweet yet mild flavour. It melts in the mouth to reveal a fresh burst of milky goodness and hints of grassy pastures. The soft oozing ivory interiors are coated with an edible bloomy rind.
The cheese is available in several flavours, low fat versions and as a blue mould cheese. Accentuate the rich flavour of the cheese by serving it with French crusty bread, champagne and fresh fruit.

Pave d'Affinois

Vacherousse d’Argental is a pure cow’s milk brie-style cheese made in the Lyon region of France. Its bloomy white rind is edged in orange and when perfectly ripe will sink slightly around the perimeter. The flavor is milk with hints of meadow and the rind is not at all bitter.

The texture is creamy and velvety at its peak ripeness like most brie-style cheese. Pair Vacherousse d’Argental with a nice dry white wine to cut through its richness.



Vacherousse d'Argental

Le Brin cheese originates from Savoie, the Rhone-Alps region in France. Invented during 1980's by Framagerie Guilloteau, Le Brin became famous as a milder and sweeter version of the traditional French washed-rind cheeses.
Produced in a hexagonal shape by the Guilloteau creamery, Le Brin is a semi-soft, spreadable paste with reddish orange rind and a sweet aroma and taste. It is a farmhouse cheese made from cow's milk. Traditional methods such as adding vegetarian rennet to the milk and using ultra-filtration method for separating the curd from the whey are followed while producing it.

Brin

Le Brin cheese originates from Savoie, the Rhone-Alps region in France. Invented during 1980's by Framagerie Guilloteau, Le Brin became famous as a milder and sweeter version of the traditional French washed-rind cheeses.
Produced in a hexagonal shape by the Guilloteau creamery, Le Brin is a semi-soft, spreadable paste with reddish orange rind and a sweet aroma and taste. It is a farmhouse cheese made from cow's milk. Traditional methods such as adding vegetarian rennet to the milk and using ultra-filtration method for separating the curd from the whey are followed while producing it.

Fromagerie Guilloteau

Fromager d'Affinois

Saint Angel

Pave d'Affinois

Vacherousse d'Argental

Brin

Le Brin

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