Gentle French double-crème with genuine richness and fresh butter flavor.
Fromager d'Affinois, a French double-crème from Guilloteau. Rich, buttery, bloomy-rind cow's milk cheese. Order online.
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Fromager d'Affinois is a French double-crème soft-ripened cow's milk cheese from Guilloteau, made in Pélussin in the Rhône-Alpes. The recipe leans on an ultrafiltration step before culturing, which is the trick behind the texture, and the reason it reads as richer than a standard Brie even though it sits in the same family.
The paste is lush and almost spoonable once the wheel ripens, with a thin bloomy rind that folds rather than crumbles under the knife. Flavor is cream-forward, fresh butter and a touch of salted milk, with a soft mushroomy note off the rind that keeps it from feeling one-dimensional. Lactic intensity is high in the best way, the kind of milky pull that coats your palate and reminds you what good cow's milk is supposed to taste like.
What makes it worth picking up is how approachable it is without being boring. It's gentle enough for someone who's nervous about anything stronger than a sandwich cheese, but rich enough that you don't feel like you're settling. Cut a wedge, let it sit out for a bit, and watch the paste start to slump toward the plate. That's when you know it's ready.
Soft and lush, almost spoonable once it ripens. The paste folds rather than crumbles under the knife, with a thin bloomy rind giving way to a buttery, near-whipped interior.
Gentle and approachable, more about richness than punch. Fresh cream and salted butter up front, with a quiet earthy note from the rind on the back end.
Clean and short, the way a buttery double-crème usually finishes. Cream coats the palate briefly, then fades without much linger.
Very milky and buttery, right at the top of the scale. Tastes like fresh cream and whipped butter, which is the whole point of the style.
A little browned-butter sweetness in the paste, but no real toasted-nut character. The milk fat does most of the talking.
A soft mushroomy note off the bloomy rind, the kind you get from any well-ripened Brie-style cheese. Forest-floor in the background, never funky.
No heat or pepper at all. This is a cream-forward cheese, built for gentleness.
Bloomy rind
Thin white bloomy rind, edible and mild, contributing a soft mushroomy lift that balances the rich paste underneath.
Fromager d'Affinois stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The bubbles in Champagne and the acidity in a white Burgundy cut through the high butterfat, while a light Pinot Noir or a dry French cider keeps the cream forward without overwhelming it.
A rich double-crème wants something sweet and a little acidic to lift it off the palate. Ripe fruit and a drizzle of honey on a baguette is the easy move.
Video represents style and type of cheese - may not be an exact match in all cases.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
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