Affine de Chablis Cheese Guide: Flavor, Pairings & More
Affine de Chablis cheese brings together the earthy elegance of French cow’s milk and the refined decadence of Chablis wine. This washed-rind cheese hails from Burgundy, France, and starts its life much like many soft cheeses—but it doesn’t stay ordinary for long.
During the aging process, affineurs repeatedly wash the rind in Chablis wine, a crisp white made from Chardonnay grapes. That extra step infuses the cheese with a subtle tang, a hint of fruit, and a distinct aroma that announces its presence before the first bite.
As the cheese matures, it develops a soft, golden-orange rind and a luscious, creamy interior. Each bite feels like a whisper of the French countryside—floral, funky, and undeniably rich.
Affine de Chablis doesn’t just sit on a cheese board; it commands attention. Pair it with a glass of Chablis (of course), a hunk of crusty bread, and a quiet moment to appreciate its complexity.
In this post, I’ll explore the origins of Affine de Chablis, suggest pairings that highlight its unique flavor, and give tips for serving it at its best. If you love bold cheeses with a touch of elegance, this one deserves a place on your table.
Affine de Chablis Cheese In Short
| Characteristic | Description |
| Milk Source | Cow’s milk |
| Texture | Soft, creamy, becomes almost spoonable when fully ripe |
| Aging | Typically aged 3–5 weeks |
| Flavor | Earthy, savory, tangy with subtle wine notes |
| Aroma | Pungent, washed rind aroma with hints of cellar and wine |
| Rind | Washed rind, sticky and orange-hued, washed in Chablis wine |
| Interior | Pale ivory paste, smooth and supple, can be oozy near the rind |
| Size | Small rounds or flat disks, approximately 200–300g |
| Versatility | Excellent on cheese boards, spreads well, good for melting |
| Region | Burgundy, France |
| AOC/Protected Status | No AOC, but regionally protected as a specialty product |
| Milk Treatment | Usually pasteurized, though raw milk versions may exist |
| Coagulation Type | Lactic with some enzymatic rennet coagulation |
| Shape | Round |
| Color (Interior/Rind) | Interior: ivory; Rind: orange to reddish-orange |
| Shelf Life | 2–4 weeks from purchase, depending on ripeness |
| Serving Temperature | Room temperature (20–22°C / 68–72°F) |
| Traditional Season | Year-round, but best in spring and autumn |
| Diet of Cows | Primarily pasture-based with regional forage |
| Culinary Uses | Spread on bread, melted into potatoes or omelets, baked en croûte |
| Wine Pairing | Chablis (white Burgundy), light reds like Pinot Noir, or dry cider |
How to Serve Affine de Chablis
Serve Affine de Chablis slightly cooler than room temperature, around 60–65°F (15–18°C), to let its full flavor and aroma shine without the texture becoming runny. Here’s how to make the most of it:
| Presentation | Accompaniments | Pairings |
| – Leave rind on, it’s edible. | – Crusty baguette or sourdough. | – Chablis or unoaked Chardonnay. |
| – Serve on wooden or slate board. | – Fresh figs, sliced apples/pears, fig jam. | – Dry cider or Champagne. |
| – Let guests cut into the creamy interior. | – Toasted walnuts or hazelnuts. | – Prosciutto or smoked duck breast. |
| – Cornichons or pickled shallots. |
Let it be the star of a cheese course or an indulgent centerpiece at your next gathering.
History
Affine de Chablis is a relatively modern cheese inspired by older traditions developed as a regional specialty in Burgundy, France. While it does not carry centuries of recorded history like some AOC cheeses, it reflects the time-honored technique of washed-rind cheesemaking that became prominent in monastic communities during the Middle Ages.
The name “Affine de Chablis” means “refined with Chablis.” This cheese is directly tied to the wine culture of the Chablis region, a northern part of Burgundy famous for its white wines made from Chardonnay grapes.
Cheesemakers in the region began washing soft cow’s milk cheeses with Chablis wine or its marc (the leftover pomace from wine production) to develop a deeper, more regional flavor and aroma. This method imparts a tangy, vinous character to the cheese giving its rind a distinct orange color and sticky texture—hallmarks of washed-rind cheeses.
Affine de Chablis represents a revival of regional identity, celebrating the synergy between Burgundy’s dairy and viticulture. Though it’s not tied to ancient tradition or an AOC designation, it has become a beloved artisanal cheese in recent decades, often found in affineurs’ caves and specialty cheese shops as a local treasure of terroir-driven craftsmanship.
The Rest of the Story
Affine de Chablis is from Burgundy and looks very similar to Epoisse, so I know it will have a creamy interior and stinky aroma. It is different because it is washed with Chablis wine until it matures. This Chablis adds to its flavor and aroma.
Like Epoisse, Affine de Chablis is sold in a wooden box. When you remove the wooden cover, you’ll be hit by its pungent smell and orange rind. Take a sniff and enjoy the stinky aroma. This is a cheese style you love or hate. I love it.
Not quite as strong tasting as Epoisse, it still is fully flavored and will get your attention when you take that first taste.
The producer Chalancey won a bronze medal for their Affine de Chablis at the 2018/2019 Word Cheese Awards.
