What type of milk is used in Fromager d'Affinois?
What poetic description is used to characterize the taste and texture of Fromager d'Affinois?
For a customer who dislikes the traditional Brie rind, how is Fromager d'Affinois positioned?
Compare the textural differences between Fromager d'Affinois and traditional Brie.
How does the ultrafiltration process benefit the consistency of Fromager d'Affinois?