What grows together goes together! The Rhone Alpes region has been a hub to some of France’s most popular wines and cheeses since ancient times. It is in this preserved region that our founder opened the historic dairy of Pelussin.
Let’s have a look behind the scenes!
Sourcing the best milk:
The secret to our recipe? Rich cow’s milk from robust mountain breeds of dairy cattles – Montbeliardes and Holstein that graze on dense pastures. Keep an eye out for these ladies when strolling in the Rhone valley, you may very well come across a few of them!
A one-of-a-kind approach:
Fromagerie Guilloteau has a one-of-a-kind approach to cheesemaking that preserves the most noble parts of the milk and thus retains natural nutrients, making for consistently delicious cheeses. This results in particularly smooth and soft cheeses with a fine rind.
An inherited savoir-faire:
The skilled hand of our cheese maker then turns the milk into creamy wheels of Fromager d’Affinois. An array of flavours are available to choose from but all deliver the same promise – the mild and soft, oozing theatre that we all love!
To (re)discover our range of cheeses, click HERE
Good cheeses take time:
With the help of unique lactic ferments developed by Guilloteau, our then-young cheeses ripen for up to three weeks under a thin white mould rind. The cheeses then gradually develop their delicate flavours.
To find new entertaining ideas, click HERE.
Onto your plate!
Ripe wheels are carefully selected by our cheese makers and individually wrapped in waxed paper. Your local cheese monger will then cut the wheels into generous wedges for you to indulge in on any occasion- from a casual get-together with friends to a late-night snack!
