After nine months of abstaining from wine, it was only appropriate that I select a boozy washed-rind cheese for my first post-partum review. Like the wine in which it is bathed, L’Affiné au Chablis is made in the Burgundy region of France, which is also home to the notorious stinker Epoisses. But if you have a stinky-cheese-phobic spouse like mine, you don’t have to worry about this cheese causing him to hide in the basement for the better part of the evening – L’Affiné au Chablis is much milder than Epoisses and lacks its odorous punch.

So what makes this cheese worth seeking? Its creaminess, of course – as with many soft-ripened cow’s-milk cheeses, L’Affiné au Chablis has a luxurious mouthfeel that’s hard to resist. I let my wheel sit on the counter for a couple of hours and then dug into it with a spoon. My mom was a little weirded out by this gesture, but I found it to be a perfectly appropriate way to consume the cheese. (It was delicious on a cracker, too, in case you agree with my mom.) The flavor of the Chablis is definitely present with each bite, but it was subtle enough to allow the creamy richness of the cheese to take center stage. The wine pairing should be pretty obvious.

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