A Burgundian triple-crème: dense and buttery, turning properly oozy.
Délice de Bourgogne, a French triple-crème from Burgundy with a bloomy rind, buttery paste, and gentle mushroomy finish. Order online.
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Le Délice de Bourgogne is a triple-crème cow's milk cheese from Burgundy, France, first developed in the mid-1970s by Jean Lincet. It sits in the same family as Brillat-Savarin and Pierre Robert, cream-enriched wheels built on the classic Burgundian bloomy-rind recipe.
The paste is enriched with crème fraîche to push butterfat over 75 percent in the dry matter, which is what puts it in triple-crème territory. Under a thin, white, softly mushroomy rind, the interior is dense and buttery when young and turns properly oozy at room temperature, with a cream line just under the rind and a slightly firmer core. On the palate it leads with sweet whipped cream and cultured butter, a light tang running underneath, and a soft cellar-mushroom note from the rind. As the wheel ages it picks up salt and a gentle pungency, and the paste slumps into a spoonable, decadent thing.
This is a cheese to open when you want something rich and celebratory. A cold slice will show you the structure, but let a wedge sit out for thirty minutes and it opens up into one of the most indulgent French cheeses you can put on a plate.
Dense, buttery paste that turns properly oozy at room temperature, with a cream line running just under the bloomy rind while the core stays a touch firmer.
Rich and decadent rather than loud, the sweet cream leads with a light mushroomy lift from the rind and a gentle salt pickup as the wheel ages.
A coating, buttery finish that sits on the palate for a good while before fading into a soft lactic sweetness.
Very milky and cream-forward, like whipped crème fraîche with a little tang, which is the whole point of a triple-crème.
A light browned-butter note rounds out the paste, but nuttiness sits well behind the fresh cream.
The bloomy rind brings a soft mushroomy, cellar note that reads as classic Burgundian bloomy character rather than barnyard.
No heat or piquancy; this is a sweet cream cheese through and through.
Bloomy rind
Thin white bloomy rind with a mushroomy, slightly cellar-like aroma that carries into the paste as the wheel ripens. Edible and part of the experience.
Délice de Bourgogne stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
A cheese this rich wants bubbles or acidity to cut the butterfat. Champagne and Crémant de Bourgogne are the classic Burgundian moves; a white Burgundy chardonnay or a glass of Sauternes takes it into dessert territory.
The paste is 75 percent butterfat, so fresh fruit acidity and a little honey or jam keep it lively without piling on more richness.
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