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Délice de Bourgogne

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Lord help me, this cheese adventure has no end!!

http://www.seriouseats.com/2013/04/ch...
http://www.murrayscheese.com/delice-d...

A triple cream like a soft pillow of delight! Incredibly creamy and mushroomy and so so nice. It's official, dh thinks I'm carrying on with the cheesemonger....

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    1. Trader Joe's (at least in my area) usually has it. Costco usually has is as well, although you should probably have a note from your cardiologist before you are allowed to buy that much Délice de Bourgogne.

      8 Replies
      1. re: Ruth Lafler

        I went to TJ's tonight this evening and this was one of the items on my list. Sadly, they did not have any. So bummed!

        1. re: Ruth Lafler

          Just dug in to the TJ's Délice de Bourgogne with some sliced farm berries I picked this AM and a bit of mango. So good! Lord help me, I'm gone on this cheese!

          1. re: HillJ

            How would you compare the condition and quality of the DdB from TJ's vs. your normal supplier?

            1. re: Melanie Wong

              Price at TJ's $6.23 for 6 oz as opposed to $10-11 from Murray's.
              Q of Flavor: TJ's was funkier and much wetter. Got that nose tickle right away. Enjoyed the DdB spread on raisin/rosemary crackers (also from TJ's).
              Murray's had that tongue numbing, nose tickle funk I love but was less wet. Enjoyed, slowly alone with no crackers.
              Condition: Murray's cares & wraps their product like gold bars. A stunning mound of goodness.
              TJ's simple label, clear plastic wrap (which I re wrapped to my liking once home). I was happy with the sliced piece for the money but it was not beautiful.

              My recommendation is enjoy both. Murray's when you're ready to spend, travel to NY or shop online and know you'll be wowed and savor the exp. TJ's for group enjoyment, without breaking the bank and for just learning what good options in triple creme exist.

              1. re: HillJ

                I finally made it to TJs yesterday and picked up some. I love it! Far, far better than WF. Except when traveling I'm unlikely to get it from places like Murrays. We'll be in Seattle in August and will try some there. PS: I may put some on our grilled pizza tonight :)

                1. re: c oliver

                  Good for you! Sounds like great plans ahead all the way around (including birthday month!).

                  1. re: HillJ

                    HA! I simply adore birthday month :)

                2. re: HillJ

                  Thorough rundown and conclusion, thanks. Sounds like this particular piece from TJ's was more mature and had been wrapped in plastic for some time.

          2. When I tried it a few months ago, it had a pungent aroma but a delicious taste. I liked it, DW loved it.

            1 Reply
            1. re: DonShirer

              Thanks for the reminder. I tried it again. This time, no aroma, even more delicious, an oozy doozy.

            2. This is one of our favesie cheeses and anyone we serve it to also. I've found Costco's to be FAR superior to TJs. But my Costco hasn't had it for a while. I think they like to toy with us. We go down that aisle, eyes right, with great anticipation :) When we do have it, we cut off a very small amount each day and that's all we're allowed...that day.

              9 Replies
              1. re: c oliver

                Interesting. Since there is only one producer of DdB, Lincet, they all come from the same place. There've been complaints about how individual TJ stores handle cheese, maybe that's the problem.

                1. re: Melanie Wong

                  But as was posted below, that hasn't been the universal experience so I'm going back to TJs. This is simply a cheese that we don't like to go too long without eating :)

                  1. re: c oliver

                    There are different sizes. Maybe the size format accounts for some of the difference you perceive.

                  2. re: Melanie Wong

                    The current DdB by Lincet that Costco carries is about 3 inches tall, but the one I loved that they previously carried was about 5 inches tall...a really huge hunk o'cheese and so runny. That taller version is the one I would love to find again.

                    1. re: PineconeK

                      It's produced in at least two size formats. Sounds like the larger 2 kilo size called the coupe.
                      https://docs.google.com/viewer?a=v&am...

                  3. re: c oliver

                    Tried to find it at our local Costco; even asked the Store Mgr and he said no go.

                    1. re: HillJ

                      They don't carry it at Costco near me (NYC Metro) either. Bummer, since I love it SO much. I brought a whole one home from my last trip to Paris, vacuum-sealed, as a gift for my parents. I told them it was rich, and to be sure to open it when they had plenty of friends around to share. Well, they cut it open one night when it was just the two of them and my mother called me guiltily the next day to confess that they had eaten the whole thing in one sitting! I think I got them the 500g size, but still - that's a lot of cheese, even for me!

                        1. re: biondanonima

                          Great story! Whenever I would put out the Costco wedge, which is plenty big, after the first bite, eyes would roll and they'd be digging in fast and furious. One person saying to another "Have you tried this?" I may have mentioned this previously but when we have it inhouse, like NOW, we each cut off a small piece, rewrap and put back in the fridge. That's ALL we get :)

                      1. re: linguafood

                        http://www.artisanalcheese.com/prodin...

                        Is there a profound taste diff in PR's because it is pricier than what I purchased from Murray's?
                        http://www.murrayscheese.com/delice-d...

                      2. Ah, Delice.... Back in '05, i was in wholesale and our cheese cheese vendor had a "too ripe for shipping" Delice that they dropped off in our office for Christmas. We put it on top of a filing cabinet in the middle of the office with a pile of spoons- I think there were 10 of us in the office that day- that cheese didn't last the morning.

                        Delice de Bourgogne (or as my co-worker would have it "de ber-Boing") remains my favorite triple creme.

                        2 Replies
                          1. re: lunchbox

                            "too ripe for shipping"? Be still my heart :) OMG.

                          2. I LOVE this cheese. When I was mongering, I had a rule though - you open the wheel you sell the wheel. Especially when the paste gets all luscious and gooey, it cries out for a ripe strawberry to be dipped into it.

                            As this cheese gets older though, I tend not to eat the rind especially if there is significant tan spots or if the rind "peels" away from the paste.

                            Often, I will just scoop out all the wonderful paste and plop it into a bowl and dig in with a spoon, fruit, crackers, pretty much ANYTHING!

                            Not a fan of cooking with this cheese.

                            1 Reply
                            1. re: cheeseplatesf

                              I can't imagine cooking with it....right out of hand this one!
                              I had a small taste in the shop and when I came back to share it with my partners we ate the rest of the piece with dark rum on the rocks. perfect snack. Next time I'll be prepared. :)

                            2. If our Costco doesn't have it we've driven 25 miles or so to the closest one that does.

                              In addition to incredible scrumptiousness with crackers, we like it with omelettes; one of us likes on top so it melts and just starts to slide off, while the other prefers on plateside.

                              1. Oh my, sounds wonderful. I am going to swing by TJ's this weekend and see if they have it.

                                17 Replies
                                1. re: jlhinwa

                                  As I mentioned, I've not liked TJs nearly as well as Costco. Never gets runny.

                                  1. re: c oliver

                                    Whoops...missed that. Thanks for pointing that out again. I will have to head over to Costco, though not tomorrow. Costco is painful to navigate on a Saturday.

                                    1. re: c oliver

                                      They were sampling it at the TJs in my town last week. It was ridiculously runny and oozy on the cracker, and rich and sticky in the mouth. The paste was wonderful but it was ruined by the bit of rind I got on my sample.

                                      1. re: ohmyyum

                                        You don't eat the rind? I sure do. Actually it's rare or never that I don't eat the rind. But I suppose that's a topic of its own :)

                                        1. re: c oliver

                                          I used to eat the rind on St. Andre, then I decided I didn't like it.

                                          1. re: c oliver

                                            The rind on such cheeses always taste musty and moldy (which I realize they are!) to me, and I find it unpleasant. It probably gives the cheese complexity (and it did lend a bit of mushroomy-ness) but it is often overpowering for me. I don't like blue cheeses either, though so my cheese palate isn't super sophisticated.

                                            1. re: ohmyyum

                                              I don't think it's a matter of sophistication at all. You know what you like and you eat what you like. Oughta be that way now that we're all grown up :)

                                            2. re: c oliver

                                              I generally eat the rind on most cheeses, but this one has a very off taste unless it's quite young (and my local Trader Joe's, the only nearby source I've found for this, usually has only older ones on hand.) The center, though, never gets too old.

                                            3. re: ohmyyum

                                              Forgot to mention that your description of the TJs pleased me. We bought it once and weren't bowled over. Our Costco still doesn't have it so I'll get some TJs. Thanks.

                                              1. re: c oliver

                                                Yes, it was actually in a bowl and being applied to the crackers with a spreader like one might use to make a pbj. Actually the man sampling it called over another employee, saying he thought it was overripe and should be spoiled because it was kind of caving in on itself. Another customer said "nooooo it's perfect like that," snatched it up, and walked away!

                                                1. re: ohmyyum

                                                  I chuckled over that! Gimme some of that spoiled cheese :)

                                                  1. re: c oliver

                                                    He said they donate it, and whatever else they can-- as long as food safety hasn't been compromised, so I guess it doesn't go to waste! That would be a shame.

                                                2. re: c oliver

                                                  I purchased a small piece at TJs in MN last week. Although I waited impatiently for it to achieve that unctuous texture, it did so only on the outer 1/2 inch of the interior; the innermost portion was hard and chalky. I will wait until it returns to Costco; I never encountered this issue when purchased there. My wedge from TJs was considerably smaller than those from Costco (naturally); could this have anything to do with the textural/ripening issue?

                                                  1. re: Pwmfan

                                                    Once the cheese is cut into, it won't ripen completely.

                                                    1. re: Melanie Wong

                                                      Costco sell MUCH larger pieces. But not whole rounds - be still my heart again. Would the size of the piece make a big difference. Pwmfan's experience is pretty much what mine was. But I'm going to check it out again. Just for research purposes, of course :)

                                                      1. re: Melanie Wong

                                                        Really? The super ripe wedge and the normal wedge were being taken out of the same box and put on display-- perhaps the pieces came from different wheels?

                                                      2. re: Pwmfan

                                                        As it turns out I couldn't wait for this to return to Costco and have purchased twice at TJ's since my above post. Both pieces were perfect. Must have hit an unripe batch previously.

                                              2. I just got some today. $18.99/lb. at Market District in Pittsburgh. I'm going to let it ripen before I eat it. Maybe tomorrow.

                                                8 Replies
                                                1. re: Jay F

                                                  http://www.fromagerie-lincet.net/prod...

                                                  some of their triples in one place. i'm making my way thru the list!

                                                  1. re: HillJ

                                                    Ooh. Look at all of this. Lincet is the name!

                                                    Thanks, Hiil J.

                                                    EDIT: I read a little more on the Lincet page, and found out they make Epoisses, which is the only triple creme I've ever not liked--too glue-y in texture.

                                                    1. re: Jay F

                                                      Perhaps the other reason you don't like Epoisses is that it is NOT a triple creme. :-0

                                                      1. re: Melanie Wong

                                                        That makes sense, Melanie. Thanks.

                                                        What kind of cheese is it?

                                                        1. re: Jay F

                                                          Smelly washed rind cheese that many, including me, love. But if you're expecting triple creme, disappointment is in store.

                                                          1. re: Melanie Wong

                                                            I think it's just one I don't love. Thanks, Melanie.

                                                      2. re: Jay F

                                                        Epoisses isn't listed as a triple creme but I've never tried it.

                                                        1. re: HillJ

                                                          Well, I can't recommend it, but I know lots of people really love it.

                                                  2. And if you pair this particular cheese with Cave L’Aurance Cremant de Bourgogne Brut, you will have a very delicious combination, sure to please all!!

                                                    1 Reply
                                                    1. re: RUK

                                                      Thank you for the wine pairing recommendation, RUK.

                                                    2. Costco used to carry the MOST wonderful Delice, but now they changed to an inferior product, and it is not worth buying. I will try Trader Joe's to see if I can find the really tall Delice that ran like butter.

                                                      12 Replies
                                                      1. re: PineconeK

                                                        I understand from this thread that there's only one DdB. What is the name of what Costco's selling? I haven't seen it there recently but have seen it disappear before and return.

                                                        1. re: PineconeK

                                                          I GIVE UP! This week I purchased DdB again from Costco. Yes, I should have known better, but I could not resist temptation. Terrible. I followed instructions and unwrapped the cheese from the plastic and stored for several days in the 'fridge. Oh well, if one can find a ripe piece, it is divine, otherwise, forget it.

                                                          1. re: PineconeK

                                                            So did the label say "DdB"? Our Costco hasn't carried in several months but it was always perfect. If there's a knock-off I haven't seen it but others' may have other Costco experiences.

                                                            1. re: c oliver

                                                              Have not seen this at my Costco for a while but the DdB I bought there has always been perfectly ripe. Hit and miss with Trader Joes.

                                                              1. re: Pwmfan

                                                                I'm confused. I thought you just bought it at Costco. No? And, IIRC, there's no "inferior" product cause it's produced by one company.

                                                                1. re: c oliver

                                                                  I bought a nice piece of DdB at TJ along with a triple cream that includes mushroom about an hour ago. The triple cream products at TJ's and at a new Shop Rite that opened this week nearby takes up 1/2 the cheese case....you would think this was a very popular cheese :)

                                                            2. re: PineconeK

                                                              PineconeK,
                                                              I've never tried DdB before. I currently have two pieces in my frig. One from TJ's, cut from a large wheel. Another piece, is its own small round by Lincet. (Wrapped, sealed & crated from Wegman's... which lists a "best by" date of July5.)

                                                              "If one can find a ripe piece, its divine, otherwise, forget it."

                                                              Please explain the divine part. What is the desired taste? Also, for the crated piece...if the date is July 5... what is the "real" date it should be opened.... if you know??? Thanks!

                                                              1. re: Phoebe

                                                                "Divine" is subjective. DdB is a very rich but fairly mild cheese -- it's really all about the texture/mouthfeel. There are a couple of other descriptions in this thread about how to tell when it's the optimal stage of ripeness. If your Wegman's DdB is sealed in plastic, I'd remove the plastic, rewrap it loosely in paper (parchment or waxed paper) and put it back in the crate.

                                                                1. re: Ruth Lafler

                                                                  Ruth, I've done as you suggested. Can't wait to try it... just a few more days on this one..... thanks for your help.

                                                                  1. re: Phoebe

                                                                    FWIW I have always treated the dates on sealed whole rounds as a "best before" date -- bearing in mind I'm in Vancouver, BC. With a triple creme, I watch the exterior for wet looking/greasy/yellow/orangey bits which can indicate a ripeness beyond what I am looking for. Agree that DdB is a mild cheese, kind of like a cross between overwhipped cream and butter when ripe to my preferred level. Can be very chalky and virtually tasteless if underripe.

                                                                2. re: Phoebe

                                                                  I purchased a piece (not a round) last Wednesday, June 19th at Costco, and I did unwrap it from the plastic and return it to the refrigerator for a few days. Mine also was dated "best by July 5th. When I cut into it on Sunday after having let is sit at room temp for several hours, it was clearly under-ripe. I suggest that you follow Ruth Lafler's advice about rewrapping and perhaps wait closer to the "best by" date. Ripe DdB almost flows like thick honey with a taste so rich and buttery that it is unforgettable. Hence the great disappointment with underripe ones.

                                                                  1. re: PineconeK

                                                                    PineconeK....As noted below, I finally tried the first of my two pieces purchased. (TJ's, larger wheel) It was divine!!! I lucked out 100% on my timing for ripeness on this one. On the smaller individual wheel I still have, I will resist all temptations, and let it go for another week... or so.....

                                                            3. Oh my...this is one amazing cheese. I found it at a Metropolitan Market store this morning. It is incredible. Cannot believe how incredibly creamy it is. Ahhhhhh.....

                                                              1 Reply
                                                              1. re: jlhinwa

                                                                The one I ate last week was creamy through and through. No chalky part. So delicious.

                                                              2. Just introduced two DdB virgins to it Saturday night. They adored it. But, dang, they sure did eat too much of it :)

                                                                2 Replies
                                                                1. re: c oliver

                                                                  Funny we polished off the last of our TJ's DdB this weekend as well. But if I don't share the cheese I buy my body would fight back.

                                                                  1. re: HillJ

                                                                    It's great that it's pretty universally loved. I can put out just this one cheese knowing that everyone will enjoy.

                                                                2. Someone please explain the ripening process for this cheese. I've never tried it before and purchased a small round of it yesterday. From everything I've read.... you don't want to cut into it too early. What's too early? How do you know when it's at its best? Some details please...... Thanks!

                                                                  3 Replies
                                                                  1. re: Phoebe

                                                                    When I purchased the cheese, the only recommendation made to me in both cases was to let the cheese come to room temp 30 mins prior to enjoying it. That the ripening had already happened but allowing the creamy interior come to room temp allowed the interior creaminess to fall from the side walls. The idea is to be able to just scoop your bread, your knife, your cracker or your finger across the gooey interior. I didn't even question it further. But I also found this post and just loved the no nonsense approach laid on readers: http://laist.com/2011/01/31/cheese_of...

                                                                    for more than that you'll need the cheesemongers to gussy up the deal-eo!

                                                                    1. re: HillJ

                                                                      I tend to take cheeses like that out a couple of hours ahead of time.

                                                                      1. re: c oliver

                                                                        Makes sense. I prefer all cheese at room temp or melted anyway. Cold cheese (other than whipped types in a container) is tasteless.

                                                                  2. The DdB I purchased was a small individual round by Lincet, and not a piece from a larger wheel. I'd read that you should resist the temptation of cutting into it too soon. Just wanted to know if there's a way of telling when it's ripe.... without cutting into it. Or, is it just the luck of the draw....?

                                                                    3 Replies
                                                                    1. re: Phoebe

                                                                      You'll need to assess based on the appearance of the rind and by touch. I don't buy DdB often enough to tell you exactly what to look for, but let's examine some photos on the web at various stages of ripeness.

                                                                      These two photos show a snowy white, unmottled rind and the paste is solid with no caving. For me, these would not be ripe enough and I wouldn't buy them, but some might like the cheese at this stage.
                                                                      http://www.affinagecheese.com/shop/fr...
                                                                      http://4.bp.blogspot.com/_WCcX760XRE0...

                                                                      I suspect that as a lover of blues, you'd be looking for more flavor development.

                                                                      These photos show a small whole wheel with a little more development. See how the rind has started to buckle.
                                                                      http://www.dibruno.com/delice-de-bour...
                                                                      http://www.murrayscheese.com/delice-d...

                                                                      Here's a pretty mature slice, maybe a little past where I'd like it to be. The paste is no longer chalky white and feels softer when you press on it. Notice the coloration on the rind and how it has caved along the rim. I probably wouldn't eat the rind on this example.
                                                                      http://www.sfgate.com/wine/article/Tr...

                                                                      1. re: Melanie Wong

                                                                        Melanie.... I had already viewed most of the pics you posted, but didn't know what I was actually "seeing". (Thanks for the quick lesson!) The DdB I have looks very similar to the Murray's pic. A little "caving" has begun. Now what.....

                                                                        1. re: Phoebe

                                                                          Another day riper . . .

                                                                          The link HillJ provided above shows a wedge that's not quite as ripe as the last photo I had above. You can see that the rind has started to mottle and there's some caving around the rim. But it's not as loose and near fluid under the rind as the other.
                                                                          http://laist.com/2011/01/31/cheese_of...

                                                                          If you look back at the posts in this thread describing the cheese, a few people have said they like the goo, oozy phase. I'm with them. I look to maximize the ooze in the part of the paste that touches the rind and minimize the white center and ammonia smell. That said, the center of DdB isn't chalky and hard even when less than ripe.

                                                                          So, it's really up to you at this point to match up the rind appearance with the pictures for the experience you hope to have. Myself, I would wait for some coloration and pungency on the rind and signs of the paste softening. But for you and your first taste, I would probably err on the side of cutting into it a bit earlier. Then you'll know what the cheese tastes like at that stage of visual condition and can go a little further the next time if it suits you.

                                                                    2. I finally opened and served the first of my DdB (purchased from TJ's).... and did it ever live up to all of the hype and love it receives here. It was absolutely delicious!!! Rich, creamy, and runny. The flavor was like no other cheese I've tasted. I still have my small round to eat.... in a few days. (Lucky me!) Thanks to all for the info shared here on this truly special cheese.

                                                                      1. We were at Costco yesterday and it was back in stock! Maybe they're treating it as a seasonal item. As before, we cut VERY small pieces off and put it away. Makes it last longer and doesn't kill our appetite.

                                                                        3 Replies
                                                                        1. re: c oliver

                                                                          Yes, Costco stocks extra cheeses for the holidays. A couple of years ago some of the Bay Area Costcos actually had special freestanding refrigerated cases with all kinds of more high-end cheeses.

                                                                          1. re: Ruth Lafler

                                                                            If only they would do this in NJ!

                                                                            1. re: Ruth Lafler

                                                                              Mine (NC) has one next to the wine!

                                                                          2. Just a bump to note that my Costco (Reno, NV) has it back in now! Hadn't seen it since the holidays. This is the creamiest one yet. We discipline ourselves by cutting off a piece a couple of hours ahead of time, rewrapping the remainder and putting that back in the fridge. Otherwise we'd be eating multiples more :)