Whipped-soft triple-crème from Burgundy: pure buttery richness with a clean finish.
French triple-crème from Burgundy, whipped-cream soft with cultured butter and a bloomy rind. Silky, mild, decadent. Ships to 48 states.
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This is Délice de Bourgogne, a triple-crème cow's milk cheese from the Burgundy region of France. It sits in the same family as Brillat-Savarin, with butterfat pushed above 75% in the dry matter by enriching the milk with crème fraîche before it ever hits the vat.
The paste is whipped-cream soft, with a cream line that softens just under the bloomy white rind and a slightly firmer, cake-like core. Flavor is squarely on the milky side of the ledger: fresh cultured cream, salted butter, a quiet mushroom note from the rind, and a clean buttery finish that fades in seconds and asks for another bite. There is no funk here, no barnyard, no big finish, just a rich lactic sweetness that reads more dessert than cheese course.
This is a cheese that leans into the occasion. Serve it at room temperature so the paste loosens and the cream line runs a little, and put it on the table when you want richness without a big flavor lift.
Dense whipped-cream paste that yields immediately under the knife, with a cream line softening just under the bloomy rind while the core stays a touch firmer and cake-like.
Gentle and buttery up front, with a fresh cultured-cream tang that keeps the richness in check. A cheese for someone who wants decadence without a big flavor punch.
Clean, buttery fade that clears the palate quickly, leaving a light salted-cream note and a hint of mushroom from the rind.
Very milky, with cultured crème fraîche running through every bite. Fresh butter and sweet cream sit right on the front of the tongue.
A quiet browned-butter note from the ripened rind, more sweet-cream than toasted nut.
A light mushroomy whisper from the bloomy rind, closer to a fresh button mushroom than to forest floor.
No heat and no peppery bite. Round and mild from start to finish.
Bloomy rind
The bloomy white rind is soft and edible, adding a gentle mushroom note that lifts the sweet cream underneath.
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.
With 75% butterfat, this cheese wants bubbles or acid to cut through. Champagne and Crémant scrub the fat from the palate; Sauternes leans into the sweet-cream side for a dessert course.
Fresh berries and stone fruit brighten the buttery richness, while a touch of acacia honey or fig jam plays into the natural sweetness of the cream.
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Carefully packaged and shipped from our Beverly Hills shop.
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