1. Pavé d’affinois.
Origin: France, Pélussin (in the Loire region)
Milk: pasteurized cow
Rind: bloomy rind
Fat content: Double-cream, 60%
Aged: 2 months
What is it? All the descriptions I’ve read of it say it is like a brie cheese, a soft-ripened cheese with bloomy rind and a rich and buttery flavor. I would have to agree, except I felt it has a MUCH smoother texture. The cheese just melts in your mouth, and fills it with rich creamy decadence. I swear I’ve had this in France before, but I can’t remember. I can see why it is one of the staff favorites. The store frequently pairs it with honey and almonds or walnuts. I can venture a wine like a sauvignon blanc, a white bordeaux, or sancerre would be nice with it. I am still very new to the wine pairing realm, so forgive me if it doesn’t work!
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