Fromagerie Guilloteau
Le Planil - 42 410 PELUSSIN
Tél : +33(0)4-74-87-53-00
Fax : +33(0)4-74-87-53-19
guilloteau@guilloteau.fr

The technique of ultrafiltration focusing by Jean-Claude Guilloteau and the INRA make it possible to obtain a more homogeneous curd and give cheeses to very great nutritional values.

A soft and natural method

Fromager d'Affinois products result from ultrafiltration techniques developed by Jean-Claude Guilloteau and the INRA (National Agronomy Research Agency).
This process produces a smoother curd and gives the cheese great nutritional value.

A process allowing to obtain cheeses with very great nutritional values • an even texture and a very soft body, • constant quality, • outstanding nutritional characteristics. AVERAGE NUTRITIONAL VALUES per 100 g :   Pavé d'Affinois Brie Camembert Calcium mg/100g 400 117 117* Serum g/100g Proteins 1,7 traces traces Calorific Value Kcal/100g 248 330 283* * Information fom Alais 1984 - Science du lait