November 26, 2005
Fromage d'Affinois
Posted by marga at November 26, 2005 4:44 PM | TrackBack
I came across this cheese at PW Supermarket and gave it a try. It was wonderful. Though it's only double cream, it is the creamiest cheese I've ever tasted, it's texture was pure silkness and every bite (on sourdough baguette) seemed like a luxury. I also loved the taste, milder and less bitter than brie. It was quite a hit with my omnivorous 10-month old too.
I sampled this cheese in Berkeley, CA and it had a pepper studded rind. You didn't mention that flavor. Are there other varieties?
Posted by: Pamela Thomson at February 24, 2006 12:46 PMyes, I just finished a variety that had an herb/chive rind. It was fantastic.
Posted by: jde at April 2, 2006 5:10 PMThis is a processed cheese and belongs in the commodity bin. Its a double cream "cheese" that is forced through a special piping system that makes the fat molecules break up. The "cheese" producing facility is a gleaming mass of pipes and looks like nothing more then a chemical factory. This is NOT how cheese should be made and no one should consider this product "quality". It's made the gentleman who used to work for Kraft a whole lot of money however. Please support real hands on cheese making and quit helping ruin what cheese should be by buying low quality mass produced products.
Posted by: Nic at July 31, 2006 10:28 AM