Fromager d’affinois, a best-seller in Australia rich in calcium.
Fromager d’affinois is a pasteurized cow’s milk cheese, with a soft and mouldy rind.
The fat content is 30%.
Origins of Fromager d’affinois
To better meet the expectations of consumers, who care about their health and balance, the Fromagerie GUILLOTEAU undertook a nutritional quality approach in partnership with INRA in the 1980s.
It quickly developed operations overseas, thanks to a policy adapted to each country. The Fromagerie GUILLOTEAU now does a quarter of its business internationally with 25% growth per year.
Fromager d’affinois production area
Fromager d’Affinois is made by the Fromagerie GUILLOTEAU, which is located at two production sites: Pélussin (Loire département) near Saint-Etienne and Belley in Ain département.
The production of Fromager d’affinois
Fromager d’Affinois comes from the ultrafiltration technique created by Jean-Claude Guilloteau and INRA. This process enables a more even curd to be obtained and provides cheeses with high nutritional value.
Selection and tasting of Fromager d’affinois
Fromager d’Affinois is made according to a specific expertise, which is better at retaining the milk’s nutritious ingredients. Thanks to this gentle and natural method, the cheese has an even and particularly creamy texture; it is richer in proteins, calcium and vitamins than most other soft pâte cheeses.
This cheese also comes in the form of a rectangle weighing 1kg. It is then called Bûche d’Affinois (Affinois log). Fromager d’Affinois specially suits people who do not appreciate strong and pungent cheeses.
Fromager d’Affinois received the ISO 9001 Certification in 2001 and the BRC Certification (British Retail Consortium) in 2002.