Delice De Bourgogne
A triple-cream cheese created in 1975 by Jean Lincet at Fromagerie Lincet in Burgundy, made by enriching full-fat cow's milk with crème fraîche beneath a white bloomy rind.
Cut by hand, so the final weight may vary by a few grams
France
With hundreds of cheeses and dozens protected by AOP status, France has a cheese for every region: Comté from the Jura, Brie de Meaux, Roquefort aged in limestone caves, Reblochon from the Alps and the goat's cheeses of the Loire.
Milk, Cream, Salt, Lactic Starters (Milk), Ripening Ferments, Animal Rennet.
Keep your cheeses refrigerated below 8°C. For pieces that are 500g or larger, eat within 14 days. Pieces smaller than 500g, eat within 10 days of receipt.
Allergens are shown in bold. Nutrition information is printed on the label and available at the counter.
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