Anthony Gismondi on Wine
Tuesday, February 18 2020

Delice de Bourgogne

By: Allison Spurrell
Born and raised in Burgundy; don't start the party without one.

Triple creams can be tough to pair with food, but I think most people who love them don’t feel they need anything but Delice to start the party!

Cheese Name: Delice de Bourgogne 

Origin: Burgundy, France 

Milk Type: Pasteurized cow’s milk

Style: Delice de Bourgogne is triple cream cheese. It is a soft-ripened cheese that has cream added to the milk during the cheese-making process. 

Description: The inaugural Delice was created in 1975 by Jean Lincet at Fromagerie Lincet, a fifth-generation family-owned business founded in 1895 at Saligny, Burgundy, two and a half hours southeast of Paris by car.

Triple creams were first created in Burgundy, where several companies make a variety of styles. It is one of the best-loved in our store.

Delice is available in a two-kilogram format as well as a 200-gram wheel. They ripen differently so that the taste can be slightly different from one size to the other. The outside bloomy rind is quite fluffy, and the inside paste is very soft and quite pale. As the cheese ripens, the crust gets a little darker and slightly grey, and the inside gets to the point of having very little structure, so that you could scoop it up with a spoon. 

Delice de Bourgogne has a finished fat content of approximately 40%. There is some confusion with this, as in France, they measure “fat in dry matter,” and the measurement would read 75%. Because the labels sometimes use the standard, people feel they are far higher in fat than they are. In North America, we read fat in the finished product, and that is 40%, which is no more than a three-year-old cheddar. 

Tasting Notes Triple creams tend to have a little more sharpness as they ripen, and Delice is no exception. The buttery, creamy texture of the cheese makes it a fan favourite, and the full-flavoured sharp finish is part of what makes it so popular with cheese lovers. 

Pairing: Triple creams can be tough to pair with food, but I think most people who love them don’t feel they need anything but Delice. Cooked fruit compote rather than fresh fruit is a good bet, and a nice crunchy cracker to offset its creamy, soft texture is great for contrast.

Here are a few recently tasted wines at GOW that Treve selected to pair with Delice

Written By: Allison Spurrell
Allison Spurrell
Allison Spurrell

Allison Spurrell stocks the larders of the city’s finest restaurants and your fridge alike, through les amis du FROMAGE, cheese shops in the Kitslano and Strathcona neighbourhoods in Vancouver which she runs with Joe Chaput. Their shelves are filled with 400 cheeses, including local, raw milk French, Italian and other specialties. They also sell foie gras, pâtés, crackers, biscuits, varietal olive oils, vinegars and other specialty food items and their kitchen in Strathcona prepares popular frozen taken away meals. Les amis du FROMAGE has received Vancouver Magazine's Restaurant Award as a top food supplier to Vancouver’s best restaurants and hotels. Allison is a proud member of Confrerie les Chevalier du Taste Fromage de France. To buy cheese visit: les amis du FROMAGE in Kitslano - 1752 West 2nd Ave | Tel (604) 732-4218 or Strathcona - 843 East Hastings St | Tel 604-253-4218 | www.buycheese.com.