A double cream soft-ripened cheese specialty, distinguished by its delicate taste of cream, and incomparable melt-in-mouth texture ! Affinois is made from a unique making process: the ultrafiltration. The pasteurized milk is directly filtered through very thin membranes that will separate the pre-cheese from the water. Aim is to remove surplus water from the milk while at the same time retaining the nutrients and minerals (protein, fat content, calcium, etc.). This stage replaces the draining phase traditionally used in cheese-making. The rennet is then added directly in the pre-cheese. This unique process replaces the traditional draining phase and retains more nutriments in the final cheese.
 
Awards: a silver medal as a testimony of quality in « Concours Général Agricole » (Paris General Agricultural Contest ) in 2016.
Milk: Pasteurized Cow's Milk
Rennet: Microbial (Vegetarian)
Origin: French Rhône Alpes