This cheese is becoming more and more well-known in Canada. People love this very flavourful cheese. The Château de Bourgogne is produced by the Delin creamery in Bourgogne.

This second-generation family owned business has always refused to introduce new technologies at the detriment of flavour. Did you know that the flavour of a cheese develops mostly because of its lipolysis (the deterioration of fat)? The more fat there is, the more flavour it has. The curds must be manipulated with love by a passionate and knowledgeable cheese-maker in order to create a cheese that has an enjoyable flavour. 

FLAVOUR: Its thick rind releases notes of freshly cut mushroom and its creamy paste is delicate and slightly lactic. The texture is similar to that of room-temperature butter.

HOW TO SAVOUR: It is a must on a cheese plate. Serve it with a buttery white and a warm, crunchy baguette.