
Affine au Chablis
Wine-soaked wonder
A soft-ripened cheese made with pasÂteurÂized full cream cowâs milk, the Affine au Chablis, othÂerÂwise known as AffiÂdelice au Chablis, is a smooth and creamy delight.
TASTÂING NOTES FROM THE CURATOR
LuxÂuÂriÂous on the mouth with its creamy, smooth pĂątĂ©âââsimÂiÂlar to its BurÂgundy cousin, the EpoissÂes, the Affine au Chablis has a rind that is lightÂly gold-tinged, owing to the regÂuÂlar washÂing with Chablis wine durÂing the three to four weeks its left to mature.
The Chablis is a local high-staÂtus white wine that adds depth to the fruity, tangy flaÂvor of this full cream cheese. Its aroÂma is strong, but much milder than the stinky Epoisses.
PREPAÂRAÂTION AND PAIRINGS
This cheese is soft enough to eat with a spoon, and youâd be surÂprised at how many peoÂple do just that. Leave it at room temÂperÂaÂture for an hour or so, and you could easÂiÂly scoop it up.
Of course, if you preÂfer to partÂner it with someÂthing, crackÂers are great. The crunch the crackÂers bring conÂtrast excelÂlentÂly with how creamy the Affine au Chablis is. You could also have it with some sweet, acidic fruit, like grapeÂfruit of strawberries.
For wine, this cheese is perÂfect with some dry whites, like a ChardonÂnay, and obviÂousÂly, a Chablis.
BURÂGUNDY BEST
BurÂgundy is a region rich in culÂturÂal conÂtriÂbuÂtions. There are many clasÂsic French things you wouldnât realÂize come from Burgundy.
One of the main wine-proÂducÂing areas of France, it has a repÂuÂtaÂtion for excelÂlent top wines, like the Chablis, and BeauÂjoÂlais, proÂduced in small quanÂtiÂties, but supeÂriÂor in qualÂiÂty so the demand is always high.
BurÂgundy is also the home of Dijon musÂtard, as well as the coq au vin, beef bourÂguinon, and the EpoissÂes cheese.
Storage Instructions
Cheeses (except brined ones in jars) should be stored in the crisper or the butÂter drawÂer of a refrigÂerÂaÂtor, not on the shelves themÂselves. This is to help regÂuÂlate their temÂperÂaÂture and humidÂiÂty levÂelsâââand preÂvents the forÂmaÂtion of mold. Once opened, they should not be kept in their origÂiÂnal packÂagÂing. Soft cheeses with delÂiÂcate rinds need to breathe, so they are best placed in glass conÂtainÂers lined with paper towÂels to absorb extra moisÂture. Leave the lid open a tiny bit for air to cirÂcuÂlate and donât forÂget to write up a label with the date you first opened the packÂage. KindÂly pay attenÂtion to the best before date label when you receive your cheese. ConÂsume priÂor to date indicated.
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