Lincet Delice de Bourgogne

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Created in 1975 by Jean Lincet at the fifth-generation Fromagerie Lincet in Burgundy, Délice de Bourgogne is a triple-cream cheese made by enriching full-fat cow’s milk with fresh crème fraîche, giving it a fat content of around 72–75%. Matured for a minimum of seven days to develop its thin, bloomy white rind, the cheese ripens from the outside in — a soft, buttery interior with a slightly denser core, and mushroom-like aromas from the rind. Rich, tangy and almost frosting-like in texture, it’s a showstopper on any cheese board, spread generously on bread or crackers, and pairs beautifully with Champagne, dry white Burgundy, or a fruity accompaniment.