Fromager d’Affinois

Photo of Fromager d’Affinois brie on a plate with fruitCreamy, buttery, and tangy
Cook’s Illustrated, when comparing brie cheeses, called Fromager d’Affinois their runaway favorite. And, the review is absolutely right. This is amazing stuff. It is filled with flavor yet mild enough to enjoy the rind.

So, grab a wedge of this fabulous cheese along with an Acme baguette, some white wine, and a little fresh fruit. There is nothing better!

What we Carry
Le Fromager, the ultimate crowd-pleaser
Similar in appearance to a brie cheese, both the white rind and the creamy interior of Le Fromager are milder in flavor. This French cheese is best enjoyed when the rind starts to bulge, and the center is oozing with rich, buttery aromas.

Bleu, a mild blue
Bleu has the tang and bite of a French blue cheese balanced with the rich taste of a triple cream recipe. With the silky mouth feel typical of Fromager d’Affinois, this buttery cheese leaves a sweet blue aftertaste that has proven to convert many of us to blue cheese.

Le Campagnier, with a velvety texture
The amber-colored rind makes a stark contrast to the ivory interior of this gooey cheese. Le Campagnier is a mild, washed rind cheese with a slightly more pungent aroma than other double cream fromages. Simply addictive

About Fromager d’Affinois
In Rhône Alpes, a green and mountainous region in Southeast France, passionate cheese-lover Jean Claude Guilloteau and his wife retreated to a farmhouse to experiment on a new approach to cheese in the 1908s. They combined the dairying tradition of their picturesque region with the desire for disruption. Through an innovative method, they pioneered a luscious and velvety cheese that is naturally richer in proteins and minerals and sent taste buds reeling.

Today, Fromager d’Affinois is enjoyed by foodies all over the globe. Made in France and traveling over land and sea to end up on your plate, it’s an epic journey. It’s the ultimate special treat on any grazing platter—with all of it still crafted exclusively in the same two dairies in Rhône Alpes.


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