SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index →

Nutrition fact sheet

Is Pavé d’Affinois good for you?

D’Affinois is a rich, creamy cheese that has become a favourite among cheese lovers worldwide. Made using ultrafiltration, which removes excess water and concentrates nutrients, this cheese offers a luxurious texture and flavour. But what about its nutritional value? Let’s take a closer look at the numbers.

Calories and macronutrients

A 100-gram serving of d’Affinois contains 343 calories, making it an energy-dense food. This is largely due to its high fat content, which we’ll delve into next.

• Total fat: 31 g (39% of the daily value)
• Saturated fat: 21 g (105% of the daily value)
• Protein: 15 g (30% of the daily value)
• Total carbohydrate: 1 g (0.35% of the daily value)

D’Affinois is predominantly made up of fats and proteins, with minimal carbohydrates. This macronutrient profile makes it an excellent choice for low-carb diets, but it might not align with low-fat dietary plans.

Fat content

With 31 grams of total fat per 100 grams, including 21 grams of saturated fat, d’Affinois is a high-fat cheese. Saturated fat accounts for 105% of the recommended daily intake in a single serving, so moderation is key when enjoying this cheese.

Sodium and cholesterol

• Sodium: 560 mg (24% of the daily value)
• Cholesterol: 103 mg (35% of the daily value)

D’Affinois has a moderate sodium content, typical for cheeses of its kind. However, those monitoring their cholesterol intake should be cautious, as it provides 35% of the daily value per serving.

Calcium and vitamins

One of the standout nutritional benefits of d’Affinois is its calcium content:

• Calcium: 410 mg (32% of the daily value)

This makes it a good source of calcium, which is essential for strong bones and teeth. However, it lacks significant amounts of vitamin D, iron or potassium.

Health considerations

Due to its high saturated fat and cholesterol levels, d’Affinois should be consumed in moderation, especially for those with heart health concerns. On the positive side, its protein and calcium content can contribute to muscle maintenance and bone health.

How to enjoy d’Affinois responsibly

• Pair wisely: Balance its richness with fresh fruits, whole-grain crackers, or a side salad to create a more balanced meal.
• Mind the portions: A small wedge can satisfy cravings without overloading on calories or fat.
• Check dietary needs: If you’re on a low-sodium or low-cholesterol diet, consider alternatives or smaller servings.

Conclusion

Pavé d’Affinois cheese is a nutrient-rich delight that offers a decadent taste experience. While its fat and calorie content make it a treat to enjoy in moderation, its protein and calcium provide valuable health benefits.

Whether you’re crafting a cheese platter or indulging in a small slice, understanding the nutritional profile of d’Affinois helps you savour it responsibly.

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages. 

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.  

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.  

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing. 

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo 

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss  

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu 

Safety in pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor. 

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Lactose content

Lactose residual content in PDO cheeses 

Detection of lactose in products with low lactose content 

The analysis of lactose in milk and cheese products by HPLC 

Food Standards ANZ Food Composition Database 

USDA Food Data Central 

Lactose & Galactose content of cheese 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Pavé d’Affinois Nutrition Facts (Is It Bad For Your Health?) appeared first on Cheese Scientist.

SEE ALSO: The d’Affinois story and how ultrafiltration changed the world of artisanal cheese →

What is Fromager D’Affinois?

Fromager d’Affinois is a soft white mould cheese from the Auvergne region of France. It is produced on a vast commercial scale and is often mistakenly identified as Brie. As a matter of fact, D’Affinois has very little in common with Brie or Camembert other than the white mould around it.  

Indeed, D’Affinois is a double cream soft cheese that is made by adding cream to ultrafiltered milk during production. As a result, the cheese is very high in fat (around 60%) and develops a rich and creamy texture.

Moreover, Fromager d’Affinois is also unique because of the type of milk that it is made with. Indeed, Fromagerie Guilloteau use a patented method called ultrafiltration to remove water and a host of water-soluble components (minerals and vitamins) from pasteurised milk before turning it into cheese. 

Once the cheese is made, the cheesemaker matures wheels and bricks of D’Affinois for around two weeks. This is significantly shorter than the eight weeks required for cheeses like Brie de Meaux. During this time, it forms a natural white mould rind that is very thin and uniform. Furthermore, the cheese has an incredibly consistent creamy texture. As for its flavour, it is very mild with the most subtle hint of butter. 

What is the retail price of d’Affinois around the world?

Now this is where it gets very interesting! It would seem that this cheese has been positioned very differently depending on the market. Indeed, in France, it is considered a generic commercial cheese. Whereas in the USA and Australia, wholesalers and retailers have priced this cheese as a high-end product. 

France

In its country of production, the original format of this cheese is still currently available. Indeed, you can find Pavé d’Affinois in just about every supermarket and grocery store. For the sake of this comparison, we looked at the price of this cheese at the popular chain, Super U. 

Surprisingly, this commercial cheese is priced at 16.67 €/kg. And this places it on par with the likes of Boursin (16.25 €/kg). And below other popular cheeses such as Emmental Bio slices (19.50 €/kg) and Mini Babybel (18.41 €/kg). 

United States of America

Clocking in at a hefty USD$30/lb, the USA has the highest price in the world for this mass-produced cheese. Quite remarkably, it has been positioned in the American market as a luxury cheese.

Some other cheeses that cost less than d’Affinois include Cave Aged Gruyère (USD$27/lb), High Plains Cheddar (USD$20/lb), Brie Fermier (USD$29/lb) and Stilton (USD$28/lb)! 

Conclusion: commercial or artisanal?

Thank you for reading our post on the cost of d’Affinois cheese. While there is no arguing that this soft cheese is hugely popular, there are huge question marks over what it should actually be worth. Do you think that it is too expensive in the USA? Let me know in the comments. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post How Much d’Affinois Cheese Costs appeared first on Cheese Scientist.

SEE ALSO: How ultrafiltration has changed the world of modern commercial cheesemaking →

What is Fromager D’Affinois?

Fromager d’Affinois is a soft white mould cheese from the Auvergne region of France. It is produced on a vast commercial scale and is often mistakenly referred to as Brie. As a matter of fact, D’Affinois has very little in common with Brie or Camembert other than the white mould around it.  

Indeed, D’Affinois is a double cream soft cheese that is made by adding cream to ultrafiltered milk during production. As a result, the cheese is very high in fat (around 60%) and develops a rich and creamy texture.

Moreover, Fromager d’Affinois is also unique because of the type of milk that it is made with. Indeed, Fromagerie Guilloteau use a patented technology called ultrafiltration to process their milk before they start turning it into cheese. 

Once made, the cheesemaker matures wheels and bricks of D’Affinois for around two weeks. During this time, it forms a natural white mould rind that is very thin and uniform. Furthermore, the cheese has an incredibly consistent creamy texture. As for its flavour, it is very mild (dare I say bland?) with the most subtle hint of butter. 

Pavé d’Affinois: the origin story

The d’Affinois story finds its humble beginnings in Rhône Alpes in the early 1980’s. Local cheese lover Jean Claude Guilloteau relocated to a small farmhouse with his wife to start working on a type of cheese that he hoped to disrupt the market with. Indeed, his inspiration was to bring together the local dairy farming tradition and commercial cheese production. 

The fruit of his hard work was Pavé d’Affinois, a soft cheese made using a method he had pioneered. Moreover, the name he chose for the cheese celebrated both the cobblestones in nearby Lyon (pavé) and the local Dauphiné region in south-eastern France.  

If you’re wondering how he went from Dauphiné to d’Affinois, we’ve got the answer for you. People who live in the Dauphiné region are called Dauphinois. And Jean Claude wanted a name that would also carry some cheesemaking tradition. So, he combined Dauphinois and affinage (the art of maturing cheese) to create the name d’Affinois. 

What is ultrafiltration?

Ultrafiltration is a method of separating milk components by passing it through a semi-permeable membrane. The process works by using a pressure difference to force the milk through the membrane, which separates the milk into two streams: a permeate stream and a retentate stream.  

The permeate stream contains the smaller, water-soluble molecules such as lactose, vitamins and minerals. On the other hand, the retentate stream contains the larger, protein-rich molecules such as casein and whey proteins. 

Advantages of using ultrafiltered milk in cheesemaking

So, now you know what ultrafiltration is, let’s have a look at its impact on milk and cheesemaking. 

Increased yield

By removing some of the water and lactose from the milk, the protein content of the milk is increased, which can lead to a higher yield of cheese. 

Improved consistency

Also, ultrafiltration can help to standardise the milk, resulting in a more consistent cheese product. This leads to a highly reproducible texture in soft cheeses such as Fromager D’Affinois or Pavé D’Affinois. And a very thin rind.

Shortened ageing period

Fromagerie Guilloteau’s flagship Fromager D’Affinois only ripens for two to three weeks compared to the traditional eight weeks required for Brie. The main reason for this is because the time required for draining water out of traditional cheeses is not required with this commercial product. 

Extended shelf life

Finally, ultrafiltration can reduce the bacterial count in the milk, which can help to extend the shelf life of the cheese. 

Disadvantages of making cheese with ultrafiltered milk

Unfortunately, it’s not all good news when it comes to ultrafiltration. There are a number of less than desirable characteristics in ultrafiltered milk and the cheese that is made with it. Moreover, it can have a negative effect on the industry and the ability for smaller scale producers to compete.  

Loss of flavour

Because ultrafiltration removes some of the water and lactose from milk, it can also remove some of the components that contribute to the flavour of cheese. This can lead to a less complex and less flavoursome cheese. 

Loss of nutritional value

Ultrafiltration can remove some of the water-soluble vitamins and major minerals that are naturally present in milk, resulting in a lower nutritional value of the cheese ¹. Some examples of such nutrients include Calcium, Magnesium, Potassium, Vitamin B and Vitamin C ². 

Cost

Furthermore, ultrafiltration equipment can be expensive to purchase and maintain, which can be a significant disadvantage for small cheesemakers. 

Dependence on technology

Undoubtedly, ultrafiltration is a process that relies heavily on technology. If the equipment breaks down or malfunctions, it can disrupt the cheesemaking process and lead to a loss of product. 

Impact on artisanal cheesemaking

Ultrafiltration is often used in industrial cheesemaking, and it can make it difficult for artisanal cheesemakers to compete on price and consistency with industrial cheesemakers. 

How much does Fromager D’Affinois cost?

Now this is where it gets very interesting! It would seem that this cheese has been positioned very differently depending on the market. Indeed, in France, it is considered a generic commercial cheese. Whereas in the USA and Australia, wholesalers and retailers have priced this cheese as a high-end product. 

You can read more about the price of d’Affinois around the world by clicking here.

Fromager d’Affinois FAQs

What type of cheese is Fromager d’Affinois?

Despite popular belief, d’Affinois is not a Brie. Indeed, it is a double cream soft white mould cheese that is made with ultrafiltered cow’s milk. 

Who makes Fromager d’Affinois?

Fromagerie Guilloteau makes Fromager d’Affinois as well as a number of other similar cheeses including Fleurette (goat’s milk), Le Campagnier (washed rind) and Bleu d’Affinois (blue cheese). 

What does d’Affinois mean?

Jean Claude Guilloteau invented this name as a combination of Dauphiné and affinage (the art of maturing cheese). 

Is d’Affinois made with powdered milk?

Fromager d’Affinois is made with Montbéliarde and Holstein cow’s milk that has been ultrafiltered. Ultrafiltered milk can be spray dried to produce a powder that is rich in protein and fat. Since Fromagerie Guilloteau use a patented production method, it is not known whether they completely remove the water from their ultrafiltered milk. 

What does d’Affinois taste like?

To be honest, there’s not much to report here. Your senses will detect mostly the luscious mouthfeel of this cheese. With an ultra-refined palate, you might notice some subtle notes of butter and salt. Moreover, this cheese and its rind do not have much of an aroma either. 

Is Fromager d’Affinois good for you?

Well, that is a complex question to answer. Due to its high fat and low carb content, it is a popular cheese for people following a ketogenic diet. However, due to its white mould, it is not suitable for pregnant cheese lovers. Moreover, ultrafiltered milk is lower in calcium, vitamins and minerals. As a result, it is not as nutritious as most other cheeses. 

Conclusion: not Brie but still hugely popular

Thank you for reading our post on Fromager d’Affinois. Regardless of your opinion on this commercial cheese, you can’t dismiss its popularity. Are you a d’Affinois lover or hater? Let me know in the comments.

References

¹ Science Direct: Ultrafiltration of cheese milk  

² National Library of Medicine: Water Soluble Vitamins  

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Fromager d’Affinois: The Impact of Ultrafiltration on Cheese appeared first on Cheese Scientist.