Délice de Bourgogne is definitely a conversion cheese: one that is capable of moving people who are unexcited about the idea of fancy cheese from the “meh” to the “yeah!” column. And what’s not to love? The cheese is literally and aptly named “delight,” (of Burgundy,) and described as “buttery, creamy, and luscious” by Christian Petty, Store Manager and Cheese Buyer of Minneapolis-based shop, Surdyk’s. Délice de Bourgogne tops Surdyk’s best seller list, as well as other stores we have profiled. Available at both Trader Joe’s and Whole Foods, I wouldn’t be surprised if it was a best-seller in those places also, for its approachable, downright delightful manner.
What is Délice de Bourgogne?
Délice de Bourgogne is a soft-ripened, pasteurized cow’s milk, triple-cream cheese coming from the Burgundy region in France, and modeled after an older, Burgundy-based cheese of a very similar style, Brillat-Savarin. (In fact, depending on what size Délice de Bourgogne you’ve got in your basket, it technically qualifies as Brillat-Savarin.)
History of Délice de Bourgogne
While Délice de Bourgogne gives the impression of being an elder statesman of the bloomy-rind category, in reality it’s a bit of a younger model (at least in name) as French cheeses go, developed in 1975 by Jean Lincet at Fromagerie Lincet. Brillat-Savarin, its parent cheese, dates back to the 1890s, and still a teenager by certain French cheese standards. Délice de Bourgogne has a registered trademark by Fromagerie Lincet, but neither it nor Brillat-Savarin is a PDO cheese.
How is Délice de Bourgogne Made?
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