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Affidélice au Chablis

      Affidelice













Given that Affidélice au Chablis is born in Burgundy, it bears a lot of similarity to Epoisses cheese. Made from pasteurised full cream cow’s milk in spring-fall season, the cheese takes 3-4 weeks to fully mature. The highlight of the cheese is that it is regularly washed with Chablis, a local high-status white wine until the maturing process is over. This bath in wine slowly makes its impact on the yellow-orangish ferments inside the cheese. As it nears maturity, the cheese glows of a deep copper pigmentation to reveal the richness of Burgundian soils.



Description



Once the cheese is removed from the wooden box, it turns extremely creamy and velvety. The texture is dense covered by a soft, moist, orange rind. The mild, savoury flavour perfectly sets off the strong, aromatic smell of the cheese.



Cooking



It goes well with sweet and acidic fruits. It augments the flavour of dry white wines like Chardonnay and of course Chablis.




Certification



  (the name is not protected)


Vegetarian



  No


Dietary product



  No



NUTRITIONAL VALUE




Calories



   283 kcal per 100 gr.


Protein



   17 gr. per 100 gr.


Fats



   23 gr. per 100 gr.


Fat in dry matter



   45 - 55 %


Carbohydrates



   2 gr. per 100 gr.


Salt



   1.7 gr. per 100 gr.


Saturated acids



   17 gr. per 100 gr.



Statistics



17,7 -  Individual visits per month (average)
76 -  All individual visits
18 04 2019 -  Date of publication of this article


Affidelice. Foto № 1
Affidelice. Foto  № 2



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