French cow's milk cheese from the Burgundy region of France
Délice de Bourgogne is a French cow's milk cheese from the Burgundy region of France.[1] It is produced in Saligny by the fifth-generation dairy Fromagerie Lincet, where it was created in 1975 by Jean Lincet.[2][3] Lincet also produces Brillat-Savarin and Chaource, an appellation d'origine controlee cheese.[4]
Délice de Bourgogne is a triple cream cheese, meaning its fat content is at least 75%. The high fat content results from the crème fraîche that is blended with full fat cow's milk during the cheese-making process.[3][4][1] Small rounds are aged for one week and may be considered Brillat-Savarin, while larger rounds are aged two weeks or more.[2]
Délice de Bourgogne is mild and slightly acidic in taste, like rich sour cream.[5] It has homogeneous paste that is ivory to pale yellow in colour and fine and delicate in texture, and a white, bloomy rind with aromas of mushrooms.[3] Food & Wine described it as "a decadent-yet-accessible luxury that chefs love for its complexity of flavor and its adaptability in both sweet and savory dishes."[3]
Nicknames of Délice de Bourgogne include divorce cheese, triple bypass cheese, and the cheese of love.[6]
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