Around 1872, to the North of Orléans, on a small farm, a couple originally from Brittany, Eugène FRINAULT and his wife, whose maiden name was LEVACHER, were producing with simples means (1 then 2 cows) their cheeses that he would sell on the local markets. As demand for their products increased, the couple had the idea of setting up a small cheesemaking dairy. After many fruitless searches around the Olivet city for a suitable location, they finally managed to set up in Fleury-aux-Choux (the name of Fleury-les-Aubrais was only granted from 1907), in the Rue des Ecoles.

Thanks to advice from scientists and experienced cheesemakers, the FRINAULT family managed to improve its production methods, and thereby the quality of its cheeses and won several prizes (Bronze medal at the Amiens show, Paris in 1877 and Paris again in 1899 where to won the Gold medal). Still today, the FRINAULT cheese is matured in the region, at Châteauneuf-sur-Loire by SAVAL-AFFINEUR.

Characteristics:

Milk: cow
Interior: soft
Crust: natural
Maturing: 3 weeks of dry maturing, then the cheese is rolled in grey ashes to produce its outer coating.
Shape: small flat round cheese, 10 cm in diameter and 2 cm thick.

Flavour:

This cheese has a very pronounced bouquet and a fragraced flavour.

Best season for eating:

From June to November

Recommended wines:

Red Cabernet Orléanais or red Cheverny.