Délice de Bourgogne
| Délice de Bourgogne | |
|---|---|
 | |
| Country of origin | France |
| Region | Burgundy |
| Town | Saligny |
| Source of milk | Cows |
| Pasteurized | Yes |
| Texture | Creamy, smooth, soft |
| Fat content | 40% |
| Protein content | 10% |
| Weight | +/- 2 kg or 200g |
| Certification | Trademark |
 Related media on Commons | |
Délice de Bourgogne is a French cow's milk cheese from the Burgundy region of France. It was first created in 1975 by Jean Lincet at Fromagerie Lincet. It is a soft-ripened triple-cream cheese. The cheese is rich and creamy due to the cheese-making process where cream is added to the milk during the cheese process (see "Triple cream").
Description:
- White & bloomy rind
- Homogeneous paste – from ivory to pale yellow color
- Aromas of mushrooms near the rind
- Fine and delicate texture - mild and slightly acidic
Pairing:
- Whites wines (i.e Champagne, Meursault, Chablis Grand Cru)
- Red wines (i.e Epineuil)
There are two kinds of Délice de Bourgogne:
- Délice de Bourgogne 2Kg (aging = 2 weeks)
- Délice de Bourgogne 200g (aging = 1 week)
See also
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |