Denis Cottin's Affineur List

As Director of Affinage, Denis oversees Artisanal’s cheese caves. His daily work involves washing, flipping, brushing bathing and tasting hundreds of cheeses. If Denis tells us a cheese has reached perfection, we listen.

Denis Cottin’s Affineur List showcases his opinion of cheeses that have reached perfection.

Flada - This cow's milk cheese is a Vacherin-style cheese from one of Switzerland's greatest cheese makers, Joseph Barmettler. It has a soft, creamy texture with a barnyard aroma. It is pungent, but not off-putting. Also known as Stanser Fladä.

La Chablisienne - La Chablisienne is a soft cow's milk cheese from Burgundy. Washing the cheese with Chablis gives it a gentle sweet flavor, as well as a delightful moist creamy texture. The natural wine partner is Chablis, though you'll find lovely synergies with many other varietals.

Val Bagner - The town of Verbier in Switzerland's Bagner Valley boasts tall mountains for skiing and ideal terroir for distinctive cheeses, including this favorite for raclette. Made from the milk of two cow breeds this meaty washed-rind mountain cheese is scalded and lightly pressed, yielding a firm paste that delivers stout, lactic, authentic mountain pasture flavors.

Roquefort, Grand Cru Aged 9 Months - Roquefort, Grand Cru Aged 9 months is raw ewe milk cheese selected by Paul Bocuse, some time describe as "The Pope of French Cuisine" available only for Holidays season. It has been aged in natural caves, aired by the "fleurines", under the village of Roquefort-sur-Soulzon. All ingredients of a magnificent cheese are found here. The use of the early milk, processing of the curd, selection of a particular strength of Penicillium roqueforti and long ripening period in natural caves gives us this unique and remarkable cheese.