Délice de Bourgogne explained

Délice de Bourgogne
Country:	France
Region:	Burgundy
Town:	Saligny, Yonne
Source:	Cows
Pasteurized:	No
Texture:	Creamy, smooth, soft
Fat:	40%
Protein:	10%
Weight:	+/- 2 kg or 200 g
Certification:	Trademark

Délice de Bourgogne is a French cow's milk cheese from the Burgundy region of France.^[1] It was first created in 1975 by Jean Lincet at Fromagerie Lincet.^[2] It is a triple cream cheese. The high fat content results from the extra cream that is added during the cheese-making process.^[1] Small rounds are aged for one week, and can also be considered of the type Brillat-Savarin; larger ones are aged for two weeks or more.^[2]

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

See also

• Brillat Savarin

External links

• Fromagerie Lincet

Notes and References

1. Web site: Delice de Bourgogne . cheese.com . 11 May 2024 . en.
2. Web site: Vachon . Pamela . Why Délice de Bourgogne is the Triple Cream Cheese of Your Dreams . The Cheese Professor . 11 May 2024 . 23 November 2022.