Pronunciation: [froh-mah-ZHAY dah-fee-NWAH]
This French treasure is made from pasteurized cow's milk. The downy-coated rind encloses a soft, smooth, ivory-colored paste, the flavor of which is delicate and creamy with hints of grass and mushrooms. Though Fomager d'Affinois has 60-percent fat content, it tastes more like a triple-cream cheese because of a special process the milk undergoes. There is a sheep's-milk version of this cheese, which is labeled Pavé d'Affinois Brebis. Flavored versions include Fromager d'Affinois Poivre (black pepper) and Fromager d'Affinois Ail et Fines Herbes (garlic and herbs). Fromager d'Affinois Léger is a 25-percent reduced-fat version. See also cheese.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.