A much loved, luxurious French cheese crafted in Burgundy, Délice de Bourgogne was invented by Jean Lincet in the mid 1970s. In order to be classified as a triple cream brie, the cheese must contain at least 75% fat content. To achieve this, the cheese maker adds fresh cream to the milk before beginning the cheese making process. The result is a decadent, oozing buttery texture. Délice de Bourgogne is a lush medley of salty, tart, and sour flavours, with notes of mushroom and fresh butter shining through.
Sold in wedges of 200g.
Pairs beautifully with Champagne and berries, or on its own on a fresh baguette.
