Plaisir au Chablis

1. History

Plaisir au Chablis was created in 1999 by the Gaugry fromagerie, located in Brochon in Côte-d'Or, near Dijon. This fromagerie perpetuates a long Burgundian tradition of making soft cheese with washed rind. Olivier and Sylvain Gaugry took over the family business in 1997, continuing the legacy of renowned cheeses such as Ami du Chambertin and Époisses.

2. Physical characteristics

Plaisir au Chablis is a small cylindrical cheese of regular shape weighing 200 grams, with a diameter of 8.5 to 9 centimeters and a thickness of 3 to 3.5 centimeters. Its rind is orange, smooth and shiny, covering a soft and creamy paste on the surface, slightly chalky at the core. The cheese is marketed in a wooden box, highlighting its creamy and unctuous texture.

3. Taste profile

Although its aroma is quite pronounced, the taste of Plaisir au Chablis is subtle and refined, blending notes of warm milk and hay with a coating and unctuous texture. This cheese is milder on the palate than its cousins aged in Marc de Bourgogne, such as Ami du Chambertin, which have a more pronounced character. The taste profile is described as refined and delicate, appealing to all lovers of Burgundy cheeses.

4. Production zone and period

Plaisir au Chablis is produced in Burgundy-Franche-Comté, specifically in Brochon in Côte-d'Or. Aging lasts one month in the cave, during which the rind is washed three times a week with a mixture of brine and white Chablis wine. The milk used comes from cows fed with food from organic farming for the organic version of the cheese.

5. Certification

Plaisir au Chablis exists in two versions: a standard version and an AB (Organic Farming) certified version. The organic version is made from milk from cows fed with organic food and aged in organic white Chablis wine. The cheese displays a fat content of 25% and can be produced from raw or pasteurized milk depending on the variants.