Description
KEY FACTS
Style: Triple cream, soft bloomy ring
Milk: Pasteurised Burgundian cow’s milk
Origin: Burgundy, France
Producer: Fromagerie Lincet
Maturation: Minimum 2 weeks
Rennet: Animal rennet
Vegetarian: No
Allergens: Milk.
THE CHEESE
Fromagerie Lincet has been making classic French cheeses in Burgundy since 1895 — five generations of the same family, in the same region, with the same obsessive attention to their milk. Their manufacturing site sits at the heart of the vineyards of the Côte de Nuits in Gevrey-Chambertin, a landscape so extraordinary that its climate has been recognised as a UNESCO World Heritage Site. Every day, Lincet collects fresh pasteurised milk from 61 local farmers. That proximity to their milk supply — the freshness, the consistency, the relationships — is what makes the difference between a good triple cream and a great one.
Délice de Bourgogne was created by Jean Lincet in the mid-1970s. His recipe remains a closely guarded family secret, passed from father to son ever since. What we do know is this: full-fat cow’s milk is enriched with crème fraîche, inoculated with penicillium candidum cultures, and aged for a minimum of two weeks. During that time the cheese ripens from the outside in, creating two distinct textures — a softening, gooey outer layer and a slightly denser, cooler centre. Both are extraordinary.
The rind is velvety white and paper thin, with a gentle mushroom aroma. Beneath it the paste is pale ivory — almost luminous — with the texture of very thick whipped cream. The flavour moves through layers: mushroom and earth from the rind, then crème fraîche, then butter, then a long, lactic finish that lingers long after the cheese has gone.
It ripens as it sits. A younger Délice is firmer and more delicate. A fully ripe one, at room temperature, will begin to ooze at the edges. Both are correct. It just depends what you’re in the mood for.
ON THE CHEESEBOARD
Take it out of the fridge at least an hour before serving — non-negotiable for a cheese like this. Cold triple cream is a shadow of itself. At room temperature it blooms, softens, and gives you everything it’s got.
On the board, Délice de Bourgogne plays beautifully against something sharp and hard — our 1057 Scottish Cheddar or Lincolnshire Poacher cuts through the richness and resets the palate. Serve with good crusty bread or a plain water biscuit that won’t compete with the cheese. Avoid anything too heavily seasoned.
Fresh strawberries, raspberries, or sliced figs are the natural fruit pairing — their acidity lifts the cream rather than fighting it. A drizzle of good honey over the top is one of the simplest and best things you can do with this cheese.
For drinks, Champagne is the classic answer and it’s classic for good reason. The bubbles cut through the fat and refresh the palate between mouthfuls. A crisp Chablis or a white Burgundy works just as well. If you’re drinking beer, try a milk stout — the coffee and chocolate notes create something unexpectedly wonderful alongside the cream.
| Serve with | Pair with |
| Fresh strawberries, raspberries or figs | Champagne or Crémant de Bourgogne |
| Good honey | White Burgundy or Chablis |
| Plain water biscuits or crusty bread | Milk stout |
| Walnuts | Sauternes |
| Sliced pear | Sparkling English white wine |
IN THE KITCHEN
Don’t keep this cheese locked on the cheeseboard. Spread thickly on toasted sourdough with a drizzle of honey and a few walnuts — that’s breakfast, or a very good late-night snack. Dollop generously over warm roasted beetroot and rocket for a salad that punches well above its weight. Stir through warm pasta with black pepper and a little lemon zest for a five-minute sauce that tastes like considerably more effort than it was.
At its most indulgent: serve the 850g whole, baked in its box at 180°C for 12 minutes until molten, with good bread alongside it. That is the move. You will not regret it.
STORAGE
Keep refrigerated at 0–5°C. Once cut, wrap in waxed cheese paper and consume within 3 days. Not suitable for freezing. Remove from the fridge at least one hour before serving — this cheese needs time to reach its potential.
ALLERGENS
Contains: Milk.
