Description
Pave d’Affinois Cheese
About Pave d’Affinois
Pavé d’Affinois is one of those cheeses that always seems to win people over. It’s French, incredibly creamy and wrapped in a soft, pillowy white rind. At first glance you might mistake it for Brie, but cut into it and you’ll soon realise it has very much got its own thing going on.
Unlike many of France’s famous soft cheeses, Pavé d’Affinois doesn’t come with centuries of history. It was created in the 1980s by Fromagerie Guilloteau in the Rhône-Alpes region and is a thoroughly modern take on the traditional French bloomy-rind cheese.
And there’s absolutely nothing wrong with that.
The Backstory
The name pavé means paving stone in French, which makes perfect sense when you see its distinctive square shape.
What really makes Pavé d’Affinois different, though, is the way it is made. Rather than relying entirely on traditional cheesemaking methods, the milk undergoes a process called ultrafiltration. This concentrates some of the proteins and fats before cheesemaking begins and helps create that wonderfully smooth, velvety texture.
It is made from pasteurised cow’s milk and develops its soft white bloomy rind as it ripens. Although it can feel every bit as indulgent as a triple-cream cheese, Pavé d’Affinois is actually a double-cream.
It’s a lovely example of what happens when modern cheesemaking meets French tradition.
Pave d’Affinois – Jen’s Tasting Notes
For me, the texture is the star of the show. When perfectly ripe, Pavé d’Affinois is beautifully soft and silky, becoming almost spoonable as it warms up.
The flavour is much gentler than something like Brie de Meaux PDO. There’s lots of sweet cream and butter, a little lactic tang and just a hint of mushroom from the rind, followed by a subtle nuttiness.
It’s rich without being challenging, which makes it a brilliant cheese for anyone who thinks they don’t like Brie-style cheeses. I’ve found it’s one of those cheeses that disappears remarkably quickly once you put it on the counter.
How to Serve and Pair Pave d’Affinois
- Make sure you take it out of the fridge a good hour before you want to eat it so that gorgeous texture has a chance to soften.
- Classic pairings: Champagne or another dry sparkling wine is perfect. The acidity and bubbles cut straight through all that creaminess.
- Something a little different: A Belgian-style wheat beer works really well too; light and refreshing enough not to overwhelm the cheese.
- On the plate: Keep it simple with a fresh baguette and some grapes or figs. A little drizzle of honey is rather lovely too.
- In the kitchen: It melts beautifully, but I’m not entirely convinced I’d bother cooking with it. Give me a baguette and leave me alone with the cheese.
Jen’s note: Pavé d’Affinois proves that a cheese doesn’t need hundreds of years of history to become a classic. Created in the 1980s, it’s younger than I am — and it has already earned its place on cheese counters around the world.
Buying Pave d’Affinois
- Brand or Producer: Fromagerie Guilloteau
- Product name: Pave d’Affinois
- Milk: Cow
- Country: France
- Region: Rhône-Alpes
- Strength: Mild
- Vegetarian: Yes
- Suitable for pregnancy: No
- Allergens: MILK
Sizes and Prices
- Whole little cheese (approx. 150g), £8.50
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, cream (MILK), ferments, salt, microbial enzymes
