Introducing Guilloteau La Buche d’Affinois.
This triple cream delight from France is one of my absolute favourite cheeses. I love the way the melty centre oozes into soft peaks, even when it’s just been taken out of the refrigerator; the delicate milky burst as the velvet cream envelops your tongue…
In addition to port-soaked muscatels, wafers of prosciutto and super light watercrackers, my ideal cheeseboard at the moment would have to comprise:
- La Buche d’Affinois;
- Saint Agur – a double cream blue cheese; and
- the semihard Tome d’Abondance – from my recent Star Anise visit.