Fromagerie Guilloteau
pronounced "fro-mah-ZHAY daff-ee-NWAH"
| Fromager d'Affinois Le Fromager is a French double-crème, soft-ripened cheese from the Auvergne-Rhône-Alpes region, specifically produced near Pélussin in the Pilat Regional Natural Park. Made from locally sourced, pasteurized cow's milk (Prim'Holstein and Montbéliarde breeds), it uses microbial rennet and a patented ultrafiltration process that concentrates milk proteins and whey, enhancing yield, texture, and rapid two-week aging. The cheese has about 50% moisture, a silky, thixotropic texture, and a mild, sweet, lactic flavor with a thin edible Penicillium candidum rind. It pairs well with acidic wines and carbonated beers and is globally recognized for quality and consistency. | |
| Country | France |
| Milk | Cow |
| Rennet | Microbial |
| Heat Treatment | Pasteurized |
| Texture Profile | Silky, Thixotropic, Homogeneous |
| Flavor Profile | Mild, Lactic, Sweetly Buttery |
| Wine Pairings | Champagne, Sancerre, Chablis, Beaujolais, Viognier |
| Beer Pairings: | Saison, Fruit Lambic, Wheat Beer, Stout |
| Food Pairings: | French Baguette, Grapes, Apples, Figs, Quince paste, Prosciutto |
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FROMAGERIE GUILLOTEAU