Burgundy triple-crème coated in whole brown mustard seeds for buttery depth with a peppery finish.
Burgundian triple-crème rolled in whole brown mustard seeds. Buttery, rich, with a piquant peppery finish. Order online.
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Délice de Pommard comes from Burgundy, the wine country in central France, and it is one of the more theatrical triple-crèmes you will ever see. The wheel is rolled in a thick coat of whole brown mustard seeds, so before you even taste it you get this peppery, almost wine-mustard aroma off the crust.
Underneath the seed crust the paste is classic triple-crème, 75% butterfat in the dry matter, dense and spoonable, somewhere between whipped butter and fresh cream. At room temperature it gets soft enough to spread with the back of a knife. The cream coats your palate first, then the mustard seeds catch up and bring real piquant heat on the back end, which keeps lingering after the dairy fades. Sweet, buttery, then a slow peppery pull.
This one sits between a cheese course and a condiment. A little goes a long way. Spread it on a slice of crusty baguette, take a bite, and the mustard does half the work for you. Right in the sweet spot when you want something rich with a little attitude.
Dense, spoonable triple-crème paste, smooth and buttery, with a crunchy outer crust of whole brown mustard seeds giving sharp textural contrast against the silky interior.
The cheese itself is gentle and rich, but the mustard seed crust pushes the overall intensity up with a pronounced piquant kick that hits before the cream takes over.
The mustard heat lingers on the back of the palate well after the buttery paste fades, with a slow warm finish that keeps building.
Pure fresh-cream and sweet butter through the middle, the way triple-crèmes go, with that whipped-butter weight on the tongue.
A faint browned-butter note around the edge of the paste, but nuttiness is not the story here.
A light mushroomy whisper from the rind, kept in check by the cream and the mustard seeds dominating the aromatics.
Real piquant heat from the whole brown mustard seeds, sharp and pungent up front, mellowing into a warm tingle as the cream coats the palate.
Natural rind
The rind here is the whole brown mustard seed coating itself, crunchy and aromatic, adding a pungent peppery bite that defines every taste.
Délice de Pommard stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Burgundian Chardonnay or Pinot Noir is the regional move, and the bubbles in Champagne cut the 75% butterfat richness. Gewürztraminer's aromatic lift plays off the mustard seed.
Sweet fruit and honey soften the mustard bite, while cornichons echo the piquant side and keep the richness in check.
Video represents style and type of cheese - may not be an exact match in all cases.
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Packed cold for overnight delivery.
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