D'Affinois Plain Brie

The Cheese

A soft‑ripened, double‑crème cheese made from cow’s milk and known for its exceptionally silky texture. The cream is filtered to concentrate the milk’s solids, giving the finished cheese its signature melt‑in‑the‑mouth richness.

Cheese Geek Trivia

A Double-cream cheese is one in which the cheesemaker adds extra cream to the milk before coagulation, raising the butterfat content of the finished cheese to at least 60% in the dry matter.

The rind is thin and delicate and completely edible (after peeling off any foil, of course), and the paste ripens from the outside inward, becoming progressively creamier as it matures.

Flavors are mild and buttery, with gentle notes of fresh cream, soft lactic sweetness, and a faint mushroomy aroma from the bloomy rind. The texture is lush and spreadable, offering a more decadent profile than traditional Brie while remaining approachable and versatile.

Pairings: Fresh berries, stone fruit, honey, and lightly toasted bread. For cheese boards, it pairs well with nuts, figs, and simple charcuterie. Its richness also complements sparkling wines, crisp whites, and lighter reds. 

The Creamery

Fromagerie Guilloteau is a family‑run creamery in the Rhône Valley that has specialized in soft‑ripened cheeses since the 1980s.

The creamery is known for pioneering a technology called ultrafiltration, which results in a creamier texture and consistent ripening while preserving the milk’s natural character.

Their approach blends traditional French cheesemaking with modern process, resulting in cheeses that are smooth, balanced, and widely admired for their quality and accessibility. The Plain Brie is one of their most recognizable creations, offering a refined yet easygoing expression of the double‑crème style.