Delice De Bourgogne (200g) - 6ea Case
Délice de Bourgogne (French for "Delight of Burgundy") is a luxurious and decadent French triple-cream cheese made from cow's milk in the Burgundy region of France. It is renowned for its incredibly rich, buttery, and smooth flavor profile. It is classified as a triple-cream because its fat content is at least 75% in dry matter, which provides its opulent texture. The interior (paste) is ivory-white, velvety, and exceptionally creamy, melting in the mouth. As it ages, the paste near the rind can become softer or runny. The taste is rich, buttery, and slightly sweet, with a gentle tangy or acidic note. It has subtle hints of lemon, cream, and sometimes an earthy or mushroom aroma near the rind.
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Delice De Bourgogne (200g) - 6ea Case
Delice De Bourgogne (200g) - 6ea Case
Délice de Bourgogne (French for "Delight of Burgundy") is a luxurious and decadent French triple-cream cheese made from cow's milk in the Burgundy region of France. It is renowned for its incredibly rich, buttery, and smooth flavor profile. It is classified as a triple-cream because its fat content is at least 75% in dry matter, which provides its opulent texture. The interior (paste) is ivory-white, velvety, and exceptionally creamy, melting in the mouth. As it ages, the paste near the rind can become softer or runny. The taste is rich, buttery, and slightly sweet, with a gentle tangy or acidic note. It has subtle hints of lemon, cream, and sometimes an earthy or mushroom aroma near the rind.
Original: $144.00
-65%$144.00
$50.40Product Information
Product Information
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Description
Délice de Bourgogne (French for "Delight of Burgundy") is a luxurious and decadent French triple-cream cheese made from cow's milk in the Burgundy region of France. It is renowned for its incredibly rich, buttery, and smooth flavor profile. It is classified as a triple-cream because its fat content is at least 75% in dry matter, which provides its opulent texture. The interior (paste) is ivory-white, velvety, and exceptionally creamy, melting in the mouth. As it ages, the paste near the rind can become softer or runny. The taste is rich, buttery, and slightly sweet, with a gentle tangy or acidic note. It has subtle hints of lemon, cream, and sometimes an earthy or mushroom aroma near the rind.
