| |
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. |
•
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 |
|
|
