Délice de Bourgogne | |
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Country of origin | France |
Region | Burgundy |
Town | Saligny, Yonne |
Source of milk | Cows |
Pasteurized | No |
Texture | Creamy, smooth, soft |
Fat content | 40% |
Protein content | 10% |
Weight | +/- 2 kg or 200 g |
Certification | Trademark |
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Délice de Bourgogne is a French cow's milk cheese from the Burgundy region of France.[1] It was first created in 1975 by Jean Lincet at Fromagerie Lincet.[2] It is a triple cream cheese. The high fat content results from the extra cream that is added during the cheese-making process.[1] Small rounds are aged for one week, and can also be considered of the type Brillat-Savarin; larger ones are aged for two weeks or more.[2]
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