Délice de Bourgogne
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| Délice de Bourgogne | |
|---|---|
 | |
| Country of origin | France |
| Region | Burgundy |
| Town | Saligny, Yonne |
| Source of milk | Cows |
| Pasteurized | No |
| Texture | Creamy, smooth, soft |
| Fat content | 40% |
| Protein content | 10% |
| Weight | +/- 2 kg or 200 g |
| Certification | Trademark |
 Related media on Commons | |
Délice de Bourgogne is a French cow's milk cheese from the Burgundy region of France. It was first created in 1975 by Jean Lincet at Fromagerie Lincet. It is a soft-ripened triple-cream cheese. The creamy texture results from the extra cream that is added during the cheese-making process.
Description:
- White and bloomy rind
- Homogeneous paste – from ivory to pale yellow colour
- Aromas of mushrooms near the rind
- Fine and delicate texture - mild and slightly acidic
Pairing:
- White wines (i.e. Champagne, Meursault, Chablis Grand Cru)
- Red wines (i.e. Epineuil)
There are two kinds of Délice de Bourgogne:
- Délice de Bourgogne 2kg (aging = 2 weeks)
- Délice de Bourgogne 200g (aging = 1 week)
See also
- Brillat Savarin
- Fromagerie Lincet Archived 2009-04-06 at the Wayback Machine
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