Delice de Bourgogne is a French classic triple crème cheese made by Fromagerie Lincet on the lines of other classics such as Brillat Savarin or Explorateur. It originated in the Burgundy region of France where the company factory is located.The cheese is made by blending full fat cow's milk with crème fraîche to create an incredibly delicious soft cheese with a rich flavour and a smooth, melt-in-the-mouth texture. Unlike many simple triple crème cheeses, Delice de Bourgogne has a white, bloomy and pungent rind because of the Penicilium Candidum mold. The mushroomy aroma of thin rind adds a playful contrast to the rich, creamy, buttery and tangy notes of the interior. This high fat cheese pairs very well with Champagne or Ciders and Wheat Beers.

Delice de Bourgogne

Fromagerie Lincet

Pelgrimspad Oldenzaal Vollenhove

The taste of Brugge Apéro Herbes Rouges immerses you in southern atmospheres thanks to the combination of a soft and creamy cheese, enhanced with red herbs and surrounded by a natural white rind.  Perfect for relaxing around a refreshing aperitif and also of course, to garnish good bread!

Brugge Apéro Herbes Rouges

Vakantiehuis Dorpshuis met grote tuin, zeer rustig, zeer mooie typische regio

Un queso de leche pasteurizada de vaca, de pasta blanda suave y cremosa combinada con la finura de la trufa blanca de verano. Una deliciosa receta con un sabor afrutado, de nuez, y una textura equilibrada entre fundente y crujiente cubierto por una blanca corteza florida.

l'Ortolan Truffe

Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made by a single milking, while ash is added to it to follow the tradition. The cheese takes about 45 days to 3 months for full maturation with yellowish, moist and leathery rind.
Together with 45% fat, it is protected by AOC designation. Morbier has a rich and creamy flavour with small eyes or holes. Sometimes, the cheese leaves a slightly bitter aftertaste and has strong aroma as well. Try this cheese with Gewurztraminer or Pinot Noir.

Morbier

Entremont

Bavaria blu is a blue mould cheese introduced by Bergader in 1972. It is produced with the highest quality pasteurised cow's milk from the Bavarian Alps. The unique taste of the creamy soft cheese is all thanks to the juicy, fragrant grass the cows are fed on. It is entirely handmade without additives or preservatives.
The cheese tastes great on its own, but you could also try pairing it with mango chutney, aromatic red wines such as Dornfelder or Lagrein, or whites such as Riesling or Silvaner. There is a light version of this cheese, called 'Bavaria blu fitness'. It has a low fat content (only 27% fat absolute) but with all the richness and creaminess of the original. Bergader also produce 'Bavaria blu tasty blue', an extra rich and savoury blu where the outside layer of the cheese is covered by white and blue mould.
All Bergader cheeses (except Edelpilz and Bonifaz "Wild Mushrooms") are lactose and gluten-free.

Richard van Wijk

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