Burgundy, France Triple cream, white mould, cow's milk
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.
Pairs beautifully with Champagne and berries, or on its own on a fresh baguette.
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