Délice de Bourgogne
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]
| 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 | |
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
References
- "Delice de Bourgogne". cheese.com. Retrieved 11 May 2024.
- Vachon, Pamela (23 November 2022). "Why Délice de Bourgogne is the Triple Cream Cheese of Your Dreams". The Cheese Professor. Retrieved 11 May 2024.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.