Fromager D'Affinois

Fromager d'Affinois with Walnut Bread and Poached Pear

Fromager d'Affinois is a luxuriously creamy, double-cream French cheese from the Rhône-Alpes region. Traditionally enjoyed simply with crusty bread and fruit, this preparation lets the cheese's buttery richness shine while adding complementary textures and flavors.

Prep

15 min

Cook

15 min

Total

30 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •400 g (14 oz) Fromager d'Affinois cheese, brought to room temperature 30 minutes before serving
• •2 whole ripe pears, Comice or Williams variety, peeled
• •500 ml (2 cups) water
• •100 g (3½ oz) sugar, for poaching liquid
• •1 whole vanilla bean, split and scraped, or 1 tsp vanilla extract
• •1 whole cinnamon stick
• •8 slices walnut bread or sourdough baguette, slightly stale is traditional
• •30 g (1 oz) walnut halves, lightly toasted, for garnish
• •15 ml (1 tbsp) honey, optional, for drizzling
• •120 ml (½ cup) red wine, such as a Beaujolais, for pairing

Steps

1. 1 Prepare the poaching liquid: In a medium saucepan, combine water, sugar, split vanilla bean (including seeds), and cinnamon stick. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.
2. 2 Once the liquid is simmering, carefully lower the peeled pears into the pan. Reduce heat to low and poach for 12-15 minutes, turning occasionally, until pears are tender when pierced with a knife but still hold their shape. The poaching liquid should remain at a bare simmer (around 85°C / 185°F), not a rolling boil.
3. 3 Remove pears from the poaching liquid and set aside to cool slightly. Reserve 60 ml (¼ cup) of the reduced poaching liquid if desired for drizzling.
4. 4 Just before serving, slice the walnut bread or baguette into 1.5 cm (½ inch) thick slices. If you have a grill pan, lightly toast the bread on both sides for a subtle char; alternatively, serve at room temperature as is traditional.
5. 5 Slice the Fromager d'Affinois into wedges or thick rounds. The cheese should be yielding and soft at room temperature—do not serve it cold as it will lose its signature creamy texture.
6. 6 To plate: Place a slice of bread on each plate, top with a wedge of Fromager d'Affinois. Halve the poached pears lengthwise and place beside the cheese. Scatter toasted walnuts over the cheese.
7. 7 Drizzle with a small amount of honey and a spoonful of the reserved poaching liquid if using. Serve immediately with a glass of Beaujolais or a light red wine, the traditional French accompaniment.