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Affidelice au Chablis
In many ways l'Affidelice au Chablis, through its birth-place and production method, is similar to Epoisses. Its origin is Burgundy. This cheese is washed once a week with Chablis, which gives it a wine taste and an easily recognizable smell. It is usually presented in a wooden box. Like Epoisses, the taste is strong but at the same time savoury. It tends to melt in your mouth. The rind starts out with a creamy orange colour that darkens to a copper hue as the maturing process takes place.
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In many ways l'Affidelice au Chablis, through its birth-place and production method, is similar to Epoisses. Its origin is Burgundy. This cheese is washed once a week with Chablis, which gives it a wine taste and an easily recognizable smell. It is usually presented in a wooden box. Like Epoisses, the taste is strong but at the same time savoury. It tends to melt in your mouth. The rind starts out with a creamy orange colour that darkens to a copper hue as the maturing process takes place.
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Area
Burgundy |
Season
Spring - Fall - Winter |
Maturing
3 to 4 weeks |
Pate
Uncooked, unpressed soft cheese with a washed rind |
Milk
Cow |
Entire
Weight
250 g (8,75 Ozs)
Pairing cheese and wine
Very dry white wine: Chablis (Chardonnay grape)
