Délice de Bourgogne
French cow's milk cheese from the Burgundy region of France
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
- Brillat Savarin
References
- ^ 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
- Fromagerie Lincet Archived 2009-04-06 at the Wayback Machine
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