Affine au Chablis | ūü¶ÜThe Bow Tie Duck Manila

Affine au Chablis

Wine-soaked wonder

A soft-ripened cheese made with pas¬≠teur¬≠ized full cream cow‚Äôs milk, the Affine au Chablis, oth¬≠er¬≠wise known as Affi¬≠delice au Chablis, is a smooth and creamy delight.


Lux¬≠u¬≠ri¬≠ous on the mouth with its creamy, smooth p√Ęt√©‚ÄČ‚ÄĒ‚ÄČsim¬≠i¬≠lar to its Bur¬≠gundy cousin, the Epoiss¬≠es, the Affine au Chablis has a rind that is light¬≠ly gold-tinged, owing to the reg¬≠u¬≠lar wash¬≠ing with Chablis wine dur¬≠ing the three to four weeks its left to mature.

The Chablis is a local high-sta¬≠tus white wine that adds depth to the fruity, tangy fla¬≠vor of this full cream cheese. Its aro¬≠ma is strong, but much milder than the stinky Epoisses.


This cheese is soft enough to eat with a spoon, and you‚Äôd be sur¬≠prised at how many peo¬≠ple do just that. Leave it at room tem¬≠per¬≠a¬≠ture for an hour or so, and you could eas¬≠i¬≠ly scoop it up.

Of course, if you pre­fer to part­ner it with some­thing, crack­ers are great. The crunch the crack­ers bring con­trast excel­lent­ly with how creamy the Affine au Chablis is. You could also have it with some sweet, acidic fruit, like grape­fruit of strawberries.

For wine, this cheese is per¬≠fect with some dry whites, like a Chardon¬≠nay, and obvi¬≠ous¬≠ly, a Chablis.


Bur¬≠gundy is a region rich in cul¬≠tur¬≠al con¬≠tri¬≠bu¬≠tions. There are many clas¬≠sic French things you wouldn‚Äôt real¬≠ize come from Burgundy.

One of the main wine-pro¬≠duc¬≠ing areas of France, it has a rep¬≠u¬≠ta¬≠tion for excel¬≠lent top wines, like the Chablis, and Beau¬≠jo¬≠lais, pro¬≠duced in small quan¬≠ti¬≠ties, but supe¬≠ri¬≠or in qual¬≠i¬≠ty so the demand is always high.

Bur­gundy is also the home of Dijon mus­tard, as well as the coq au vin, beef bour­guinon, and the Epoiss­es cheese.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but¬≠ter draw¬≠er of a refrig¬≠er¬≠a¬≠tor, not on the shelves them¬≠selves. This is to help reg¬≠u¬≠late their tem¬≠per¬≠a¬≠ture and humid¬≠i¬≠ty lev¬≠els‚ÄČ‚ÄĒ‚ÄČand pre¬≠vents the for¬≠ma¬≠tion of mold. Once opened, they should not be kept in their orig¬≠i¬≠nal pack¬≠ag¬≠ing. Soft cheeses with del¬≠i¬≠cate rinds need to breathe, so they are best placed in glass con¬≠tain¬≠ers lined with paper tow¬≠els to absorb extra mois¬≠ture. Leave the lid open a tiny bit for air to cir¬≠cu¬≠late and don‚Äôt for¬≠get to write up a label with the date you first opened the pack¬≠age. Kind¬≠ly pay atten¬≠tion to the best before date label when you receive your cheese. Con¬≠sume pri¬≠or to date indicated.

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