Délice de Bourgogne is a triple-crème cheese from Burgundy, created in the 1970s by enriching cow’s milk with crème fraîche. It has become one of France’s most sought-after luxury cheeses, prized for a texture that few others match.

Flavor Profile

The butterfat content exceeds 75 percent of dry matter, producing a paste that is dense, silky, and almost whipped in consistency. The flavor is intensely buttery and sweet with a faint tang from the crème fraîche and a clean, lingering dairy finish. The bloomy white rind adds a subtle earthy counterpoint to the richness.

How to Serve

Serve at room temperature with restraint in the accompaniments, since the cheese is the entire event. Crusty bread, a few berries, and perhaps honey are sufficient. It is a natural choice for celebrations and special occasions.

Pairing Suggestions

Pair with Champagne, whose acidity balances the fat, or with a Sauternes or white Burgundy. Serve with fresh berries, honey, and light crackers.

Storage

Wrap loosely in wax paper and refrigerate. Best consumed within ten days to two weeks of cutting.