Share to: share facebook share twitter share wa share telegram print page

Délice de Bourgogne

Délice de Bourgogne
Country of originFrance
RegionBurgundy
TownSaligny, Yonne
Source of milkCows
PasteurizedNo
TextureCreamy, smooth, soft
Fat content40%
Protein content10%
Weight+/- 2 kg or 200 g
CertificationTrademark
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

References

  1. ^ a b "Delice de Bourgogne". cheese.com. Retrieved 11 May 2024.
  2. ^ 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.


Stub icon

This cheese-related article is a stub. You can help Wikipedia by expanding it.
Kembali kehalaman sebelumnya