Délice De Bourgogne

Délice de Bourgogne, a classic French triple cream, is made with an extra helping of butterfat, which elevates the silkiness of rich cow's milk to insanely decadent heights. When fully ripe, the soft creamline takes over the interior layers of the cheese, leaving only a touch of firm paste at its heart. This is when Délice de Bourgogne is at its best, so resist the temptation to demolish your wedge as soon as you bring it home. Let it come to room temperature until the rind collapses into the cream; it's at this perfect stage that a crisp cracker can be pulled across the side of an open wedge.

Average wedge is 4-5 oz.



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