Fromager d'Affinois

{{Short description|French cow's milk soft cheese}}

{{Infobox food

| name = Fromager d'Affinois

| image = Fromager D'Affinois.jpg

| image_size =

| image_alt =

| caption = A piece of cheese by Fromager d'Affinois with grapes and crackers

| alternate_name =

| type = Cheese

| course =

| country = France

| region =

| national_cuisine =

| creator =

| year =

| mintime =

| maxtime =

| served =

| main_ingredient = Milk, ferments, salt, rennet

| minor_ingredient =

| variations =

| serving_size = 100 g

| calories =

| calories_ref =

| protein =

| fat =

| carbohydrate =

| glycemic_index =

| similar_dish =

| other =

}}

Fromager d'Affinois ({{IPA|fr|fʁɔmaʒe dafinwa|pron}}) is the registered trademark of the French cheese making company Fromagerie Guilloteau based in Pélussin.{{Cite web|url=https://www.fromagerie-guilloteau.com/|title=18 Parc d'activités du Planil 42410 Pélussin 04 74 87 53 00|website=Fromagerie Guilloteau}}

This commercial brand produces a range of 30 industrial soft cheeses with a bloomy rind. They are made from cow's, goat's or sheep's milk presented in the form of a 2 kilo wheel, hexagonal in shape and wrapped in printed paper with a breakable label, in six parts. Some of those cheeses are double cream, triple cream, blue, or flavoured (pepper, roasted pumpkin seeds, red chili pepper, black truffle, garlic and herbs…).{{Cite web|url=https://www.fromagerdaffinois.com/en/our-cheeses/|title=Our cheeses|website=fromagerdaffinois.com}}{{Cite web|url=https://cheesechatter.wordpress.com/2010/09/17/fromager-d-affinois-blue-an-entry-level-blue-cheese/|title=Fromager d' Affinois Blue: An Entry-Level Blue Cheese|date=September 18, 2010}}

Guilloteau uses a process called ultrafiltration. Ultrafiltration removes water from the pasteurised milk, concentrating all other components. Ultrafiltration also results in a milk that retains more nutrients and proteins, and the cheese has a relatively high fat content of 60%.{{cite book|last1=Hastings|first1=Chester|title=The Cheesemongers Kitchen: Celebrating Cheese in 90 Recipes|date=2011|publisher=Chronicle Books|isbn=9780811877664|page=144|url=https://books.google.com/books?id=Axxtda9OSMIC&q=%22Fromager+d%27Affinois%22&pg=PA144|language=en}} Ultrafiltration also retains the whey proteins in the cheese, and increases the yield in terms of processing volume, reducing the cheese making process from eight weeks to two weeks.{{cite book|last1=Edgar|first1=Gordon|title=Cheesemonger: A Life on the Wedge|date=2010|publisher=Chelsea Green Publishing|isbn=9781603582735|page=151|url=https://books.google.com/books?id=poviEQ_K8ukC&q=%22Fromager+d%27Affinois%22&pg=PA151|language=en}}