Pascal Affinage arose from a passion to create artisanal cheeses and a love for nature. We want to be a part of the movement to be small so that we can bring you high quality cheeses that will delight your senses. We blend creativity, tradition and modern approaches to a product that has been here since antiquity.

While growing up in Paris France, cheese was a regular feature on my mother’s list. As a little boy, I was fascinated by the array of shapes, sizes, colors, and tastes of cheese. The cheese store was a destination not to be missed. This love for cheese evolved over the years to provide me with the passion to create European-style cheeses. In 2013, I began to lay the foundation for Pascal Affinage.

I learned cheese making and affinage at the University of Wisconsin-Madison, Center for Dairy Research; in the Jura of France at Ecoles Nationales d’Industrie Laitiere et Biologique (ENILBIO); and at Oregon State University. These learning centers have not only provided me the tools to create wonderful cheeses, but also with all the modern expertise to make a safe product.

The name Pascal was inspired by childhood memories of Pascal, his brother Titus (pronounced teetoos) and I riding our bikes during our make believe adventures. Titus and I rode tricycles because we were not old enough to ride the two wheelers that Pascal was able to ride. Pascal was only two years older, but Titus and I wanted to be like him. We rode our bikes everywhere and anytime that our parents would let us.

The fun and laughter of those yesteryears made indelible memories and helped me understand the importance of the “joie de vivre.” It is my hope that our cheeses will help bring the “joie” to compliment those moments with family and friends.

Teetoos (formerly T2SS): This is an alpine style cheese that was inspired from making Comte in the Jura of France. The cheese is aged for a minimum of 6 months before being considered for sale. Teetoos is handmade in southern Wisconsin at Roelli Cheese Haus and lovingly aged in our affinage in Portland, Oregon. The taste notes are nutty, savory, silky smooth that mellows to umami. To best enjoy Teetoos, eat it at room temperature and sliced thin. This cheese is extremely complimentary with dry fruits such as dates and apricots, quince paste, floral IPA beers, ciders, wines that have notes of pears and vanilla, and port. Teetoos can be served as an appetizer, a snack, or can be served “a la Français” between dinner and dessert.