- French Cheeses
- Quality of cheese
- The French way of life
© V. RIBAUT / Les Studios Associés / CNIEL
Made with cow’s milk, Délice de Bourgogne is a triple-cream cheese that is matured for at least seven days in a cellar to allow its bloomy rind to develop.
It is available in two formats: a seven-ounce format and a larger format to be cut at the cheese counter.
The small version is in fact a Brillat-Savarin, a cheese defined by French legislation (see the information on Brillat-Savarin). The large format of Délice de Bourgogne is too large to be called a “Brillat-Savarin” as, by definition, this cheese cannot be heavier than 17.6 oz.
Thick, even, white, downy, bloomy rind; white, frothy, crumbly paste.
With lactic aromas of crème fraiche, this creamy cheese is mild and fresh, much like butter when it is young. It then takes on earthy flavors and a pungent, persistent taste as it matures. This is an indulgent, lavish cheese.