Délice de Bourgogne
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 creamy texture results from the extra cream that is added during the cheese-making process.
Délice de Bourgogne | |
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Country of origin | France |
Region | Burgundy |
Town | Saligny, Yonne |
Source of milk | Cows |
Pasteurized | Yes |
Texture | Creamy, smooth, soft |
Fat content | 40% |
Protein content | 10% |
Weight | +/- 2 kg or 200 g |
Certification | Trademark |
Related media on Wikimedia Commons |
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 2 kg (aging = 2 weeks)
- Délice de Bourgogne 200 g (aging = 1 week)
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