~ Top of the Rich List ~
This cheese is not just rich, it’s stinking rich. It’s the champagne-swilling, polo-playing, silver-tongued lothario of the dairy world. Ladies, form an orderly queue…
However, despite its effortless looks, all this smoothness is hard-earned, and all down to the creativity of a certain cheese lover Jean-Claude Guilloteau. It was his invention of a process called ultrafiltration that causes the uniquely luscious texture of the interior of this opulent cheese. The process breaks down the fat molecules and removes the water from the milk, leading to more concentration of the fats and proteins – increasing the richness of flavour and the velvetiness of the texture.
Of course this concentration does mean that the cheese has a higher fat content than a typical French brie (60% as opposed to 45%), but it is still less than a triple cream style. It does of course also make it dangerously more-ish, so don’t expect your 200g to last long! And don’t blame us if you find yourself sneaking down to the fridge at 2am for another taste…
PRODUCER: Fromagerie Guilloteau
weeks | MILK TYPE: | STRENGTH: 1
• Sparkling White Wine
• Fuji Apples
• Crusty Baguette
This cheese is your ultimate guilty pleasure. Don’t expect serious complexity, just relish its amazing texture and richness. Although similar in appearance to a brie, both the white mould and the creamy interior are gentler in flavour, without the earthy flavours. The centre is silky and seriously buttery – make sure to take it out of the fridge well in advance so that it oozes lusciously all over the board.
BRIE FACT OF THE DAY
Ultrafiltration not only concentrates the flavours and textures of cheese, it also speeds up the ageing process. Whereas a typical brie takes around 8 weeks before it is ready to eat, a Fromager D’Affinois takes only 2. This helps to maintain its addictively pure, buttery flavours.
Discover more standout International cheeses, such as d'Affinois, in our monthly Globetrotter Pack