This speciality cheese with double cream (72-75%) is a vineyard cheese with a smooth, creamy texture, its rind is covered with a white, surface mould. It exudes a fine hint of mushroom and cream. Its mild taste, with a light note of hazelnut and pleasant tang, is a dream for real connoisseurs!
Its home of Burgundy
It stems from a region, in which both of the major winemaking areas of Champagne and Burgundy touch one another. An extraordinary region with fruitful soil, on which not only the grapevines thrive excellently, but also lush, fat grass and a large variety of flowers and other plants, which the cows process into rich milk. The high mineral content of the soil also ensures vigorous growth of mushrooms, which attract thousands of gatherers each year.
A brief excursion into history
Délice des Crémiers is not a traditional cheese, but rather, the creation of a contemporary master of cheese making. Our Maître Fromager absolutely intended to develop a real vineyard cheese from a region, which has al-ready produced such distinctive specialities, as the Epoisses and the Chaource and is the home of great wines and champagne (Pommery, Veuve Clicquot, Perrier). After a long search, he has succeeded: A cheese with character, which is not too strong and fits well to red and white wine, as well as to a Crémant de Bourgogne.
Production and ripening
First enriched with fresh cream (40 g fat per liter), the milk rests for up to 7 hours, before the cheese maker adds lactic acid bacteria and a special yeast. The curdling takes approx. 12 hours. After this, some liquid rennet is added. The curd is then cut and carefully filled into moulds without bases using ladle. After 24 to 48 hours of dripping off, he cheeses are manually salted and are then put into the ripening cellar after one day, where they are carefully looked after under the watchful eyes of a Maître Fromager for 2-3 weeks.
How you enjoy it
This fine speciality should not be missed out on any sophisticated cheese board. As accompaniments, it particularly appreciates dark types of bread and wines from its region, i.e. red or white burgundy. Furthermore, it is very appropriate as an aperitif, with a glass Crémant and is also enjoyed as a dessert, accompanied by jams or fruits. In cooked cuisine, it can set very appealing accents, depending on your creativity, among others, as a filling for various types of pastry pockets and much more.
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