Délice de Bourgogne
| 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.[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
[edit]References
[edit]- ^ a b "Delice de Bourgogne". cheese.com. Retrieved 11 May 2024.
- ^ a b Vachon, Pamela (23 November 2022). "Why Délice de Bourgogne is the Triple Cream Cheese of Your Dreams". The Cheese Professor. Retrieved 11 May 2024.
External links
[edit]- Fromagerie Lincet Archived 2009-04-06 at the Wayback Machine
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