Delice de Bourgogne
First made by Jean Lincet in 1975, in Burgundy this cheese is made with full fat cows milk with added creme fraiche to deliver its rich creamy texture. The white bloomy rind is formed by Penicillium Candidum to create the soft and bloomy rind.
Ingredients: Milk (Cow, Goat, Buffalo or Ewe’s Milk), Salt, Starter Culture, Rennet
For allergens, please see ingredients.
Delice de Bourgogne is a French classic triple crème cheese and has been made by Jean Lincet, a fifth generation cheese maker at La Fromagerie Lincet since it was first created in 1975. It is based on the lines of other classics such as Brillat Savarin or Explorateur and originated in the Burgundy region of France where Delice de Bourgogne is still made today.
The cheese is made by blending full fat pasteurised cow’s milk with crème fraîche to create an incredibly delicious soft cheese with a rich flavour and a smooth, melt-in-the-mouth texture. Unlike many simple triple crème cheeses, Delice de Bourgogne has a white, bloomy and pungent rind because of the Penicilium Candidum mold. The mushroomy aroma of thin rind adds a playful contrast to the rich, creamy, buttery and tangy notes of the interior.
This high fat cheese is the ideal accompaniment to a very dry Champagne to finish off that decadent and luxurious taste
This cheese is not suitable for vegetarians due it being made with animal rennet and it is not advisable to pregnant ladies to eat either due to its soft nature
For best results remove from the fridge no more than 30 minutes before the eating.