'Daffinois Cheese', more properly known by its trade name Fromager d'Affinois, is a soft, double-cream cheese made from ultrafiltered cow's milk. It was developed in 1981 by cheesemaker Jean-Claude Guilloteau and is produced by Fromagerie Guilloteau in the Loire region of France; the name blends 'Dauphinois' (a native of France's Dauphiné region) with 'affinage,' the French term for cheese ripening.
Unlike many soft-ripened cheeses that require weeks of aging, Daffinois is made using an ultrafiltration process that concentrates the milk's proteins before culturing, which lets the cheese develop its characteristic soft, spreadable texture and thin, edible rind in a matter of weeks rather than months.
The cheese has a mild, buttery flavor with a subtle tang and a rich, almost custard-like creamy texture once ripened. It is typically served as a table cheese with crusty bread or fresh fruit; its high melting quality also makes it useful baked whole, melted into sauces, or used as a topping for tarts and savory pastries.
Some producers also sell flavored versions studded with herbs, spices, or truffles.