Pron. Le Dawf-an
History of Le Dauphin
The term ‘Le Dauphin’ is how the French referred to the next heir apparent to the throne. In this case ‘Le Dauphin’ is known as the Prince of Bries.
Jean Claude Guilloteau discovered the process of ‘ultra filtration’ and creating a super smooth and utterly creamy cheese without any additional cream.
A process where the milk is put through a pressurised filtration process where the excess fluid is expelled and particles are broken into much smaller particles therefore resulting in a smoother product.It is said that ultrafiltration makes cheese manufacturing more efficient. This process intensifies the creaminess of the milk and able to produce cheeses like Le Dauphin and D’affinois, creating a buttery yet sweet taste.
Because so much of the water has been removed from the milk Le Dauphin has a slightly higher fat content, but is also richer in nutrients and proteins.
The cheese is left for 12-24 hours in a room with high humidity to encourage the white bloomy rind and washed gently only once in a brine solution and left to mature for two weeks.
Le Dauphin is then placed into its easily recognisable hexagonal box and left to mature in the wooden box in which it is sold, this helps to encourage a unique micro climate for the cheese and helps to protect it from exposure to unwanted bacteria.
Le Dauphin is a mild version of the most sold cheese in France. Made by Fromagerie Guilloteau in the Rhone Alps of France this unique cheese is buttery, sweet and incredibly easy to eat, that goes very well with champagne and fresh fruit. The pate melts quickly on the palate leaving a silky, lingering flavour with a sweet aftertaste.
Not to be confused with Dauphin, which is made in the shape of a dolphin and a much harder stronger flavour cheese.