Cremeux De Bourgogne
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- Animal Rennet
- Age: 9 Days
- Cow Milk
This decadent cow’s milk triple crème hails from the sprawling pastures of Burgundy. Though the region may be most famous for its wine, Crémeux de Bourgogne can hold its own. Below its buttery, bloomy white rind, complete with hints of mushroom, lies a sweet, milky, cheesecake-like interior. Almost like a rich, salty crème fraîche, it pairs well with a dollop of Black Cherry Confit and a glass of rosé.
- Crémeux de Bourgogne hails from Burgundy, France and is made from pasteurized cow’s milk.
- It’s a triple-crème cheese, meaning it contains at least 75% butterfat.
- Butterfat content in cheese is measured as a percentage of “fat in dry matter," indicating that 75% of the solids in the cheese are butterfat. In other words, if all moisture was removed from this cheese, 75 percent of what remains would be fat.
- The fat content of a triple crème is increased by adding cream to the milk at the start of the cheesemaking process.
- Crémeux De Bourgogne is a bloomy rind cheese, with a white, edible rind comprised of molds that develop on the surface of the cheese. Affineurs pat down these molds to form the rind.
- Before it’s cut, Crémeux resembles a snowy hill, a large marshmallow, or a bright white cheesecake.
- Below the rind is a sweet, milky interior with a mild flavor. It matures from its fluffy beginnings into a creamy paste as it ages.
- Triple-crème cheeses get softer and stronger with age, and are best paired with bubbles, lighter whites, or rosé to contrast the richness of the cheese.
The bright flavors of gin come from its botanicals—herbs, seeds, flowers, and spices added during production—especially peppery juniper.