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    Délice de Bourgogne

    $87.10 per kg

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    This style of cheese was the creation of the celebrated 18th Century Gastronome, Brillat Savarin. He married full fat cow’s milk with fresh cream, creating a rich, smooth cheese with a melt-in-the-mouth texture. Délice de Bourgogne is made with the highest quality locally sourced milk and cream. It is left to drain for a day before being dry salted then placed in the maturing room. Over the next couple of weeks it forms the white fluffy rind that allows the cheese to develop its rich flavour. When young, the interior is firm like butter and will have a fresh creamy flavour. As it matures the texture softens to resemble thick cream and the flavour is savoury with overtones of hazelnuts.

    Cow’s Milk ...
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Please note that members receive 10% discount on all products excluding Cheese After Dark Master Classes held at The Adelaide Central Market.  When you log in with your member account details you will see member prices only.