Petit d'Affinois 150g
Cows Milk, Double Cream, France

While working on the production line at a yoghurt factory in the Dauphine region of France, south east of Lyon in the 1980s, Jean Claude Guilloteau had a eureka moment. He came across a new way of making yoghurt using a special technique called ‘ultrafiltration’, and so began his obsession with applying the same technique to cheese making.

The new technique not only preserves nutrients but also results in a very smooth, silky texture and rich creamy flavour, making the d’Affinois (affectionately known as ‘daff’) range of cheeses one of the world’s most sought after.