Can you believe I spent an entire weekend in Dijon and didn’t have a single regional cheese? Well, it’s true. Not for lack of trying, mind you – I foolishly thought that two-plus hours was a sufficient amount of time for a three-course lunch. Unfortunately, I had to cancel my cheese plate order (all made in Beaune! I was so excited!) in order to catch the train home. On the upside, Paris is still a pretty good place to buy cheeses from all over France.
I found a little round of Délice de Bourgogne without much trouble, and took it home, stopping by Du Pain et Des Idées for some bread, which gave it just enough time to come up to temperature for my afternoon snack.
Délice de Bourgogne is a triple-crème cheese (one of my favorite categories), clocking in at around 40% butterfat. It is made from pasteurized cow’s milk, and tastes, rather unsurprisingly, buttery. This one is a tad underripe in my book – I like it more gooey than firm – but still has a pleasant smooth texture and buttery flavor with a hint of yogurty tang. Later on (if I can wait that long) it will develop a fuller aroma, grassier and earthier, though it will never get as strong as its raw-milk brethren. I think a glass of white Burgundy – that’s Chardonnay, but not the oaky juggernaut it’s become in California – would be a perfect accompaniment.
Originally published on Croque-Camille.