Soft Ripened and Bloomy-rind – Cow’s milk cheese – Double/Triple-crème cheeses

Soft Ripened and Bloomy-rind – Cow’s milk cheese – Double/Triple-crème cheeses
Keep in mind, these tips are from my own experience, I’m not a party organizer nor am I a sommelier or a turophile (a cheese connoisseur). I just love cheese, wine

Soft Ripened and Bloomy-rind – Cow’s milk cheese – Double/Triple-crème cheeses

Délice de Bourgogne
Saint André


Cheeses listed in this Mild quadrant pair well with light white wines and champagnes.

Double cream cheeses are soft cheeses of cows’ milk enriched with cream so that their fat in dry matter (FDM or FiDM) content is 60–75%.

Triple cream cheeses are enriched to at least 75%.


Brillat-Savarin is a soft, white-crusted cow’s milk triple cream dessert cheese. It was created in1890 as “Excelsior” or “Délice des gourmets” (“Gourmets’ delight”) by the Dubuc family, near Forges-les-Eaux (Seine-Maritime). Cheese-maker Henri Androuët renamed it in the 1930s to pay homage to 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin.

It is an industrial cheese produced by three dairies situated in the Ile de France region. Since classified as a triple cream cheese, Brillat-Savarin has a fat in dry matter content of at least 75% (roughly 40% overall) achieved by adding rich, luscious cream to whole milk.

Brillat-Savarin is aged for one to two weeks. It is also available as a fresh cheese (non affiné) that resembles rich cream cheese.

Characteristics & Tasting Notes

It is luscious, creamy, and neutral to faintly sour when fresh, but it can develop pronounced earthy flavours with longer aging.

Young cheeses taste similar to fresh cheese but usually they are matured for about four to five weeks to develop more complex flavours.

A matured Brillat-Savarin has a typical white, edible bloomy rind with an interior paste that is buttery-white in colour. The texture is dense, moist, and slightly chalky with enough lusciousness and creaminess for a triple cream cheese. Flavours are of butter, salt, faintly sour and cream with hints of mushroom, nuts and truffles.

Serving Suggestions & Food Pairings

It incredible on its own or served with a fruit jam on hearty bread.

For a nice fruity twist, try pairing it with fresh berries.

Wine Pairings

Like any other triple-crème cheese, Brillat-Savarin is best enjoyed with sparkling wines such as Champagne.

Brillat-Savarin also pairs well with Pale Ale and sometimes with a Domaine Chandon Rosé or a Viognier.


The French cheesemaking company Rouzaire also produces an older Brillat Savarin under the name Pierre Robert. The extra aging time concentrates the proteins and salt in the cheese, resulting in deeper earthy flavours and more intense salty taste. Wheels of Pierre Robert are physically smaller due to loss of moisture, yet creamier than the regular-aged Brillat Savarin.


Best wine pairing White Wine: Viognier
Red Wine: Bordeaux, Beaujolais Nouveau, Burgundy, Chambolle-Musigny, Chapelle-Chambertin, Crozes-Hermitage, Régnié, Chiroubles
Sparkling Wine: Champagne, Domaine Chandon Rosé
Pair with Fresh berries, fruit jam on hearty bread
Type Semi-soft, artisan
Texture Creamy and dense
Rind Mold ripened
Colour White
Flavour Buttery, nutty, sour
Aroma Milky
Source of milk Cow’s milk
Aging time 1–2 weeks
Country of origin France

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Délice de Bourgogne

Délice de Bourgogne, known as the Delight of Burgandy, is a classic French triple crème cheese from the Burgundy region of France. It was first created in 1975 by Jean Lincet at Fromagerie Lincet.

The cheese is made by blending full fat cow’s milk with crème fraîche (butterfat) to create an incredibly delicious soft cheese with a rich flavour and a smooth, melt-in-the-mouth texture. It has a fat content of 75%.

Characteristics & Tasting Notes

It is a soft-ripened triple-cream cheese. The smooth and creamy texture results from the extra cream that is added during the cheese-making process.

Unlike many simple triple crème cheeses, Delice de Bourgogne has a white, bloomy and pungent rind because of the Penicilium Candidum mold.

The flavour is lightly pungent with a creamy, buttery, salty flavour with just a touch of sourness. The mushroomy aroma of thin rind adds a playful contrast to the rich, creamy, buttery and tangy notes of the interior. It’s a homogeneous paste – from ivory to pale yellow colour with a fine and delicate texture – mild and slightly acidic.

At room temperature this cheese spreads like butter.

Serving Suggestions & Food Pairings

Serve it in little individual dishes on its own or with grapes for dipping.

It’s equally delicious try spreading it on toasted baguette slices or simply with table water crackers.

Wine Pairings

The producer suggests pairing Delice de Bourgogne with dry Burgundy white wines such as Meursault, Chablis or Crémant de Bourgogne.

This high fat cheese also pairs very well with Epineuil, Champagne, Cava or Ciders, such as Cidre de Bretagne, and Wheat Beers.

Substitutes/Similar cheeses

If you don’t have delice de bourgogne you can substitute fromage affinois or any triple cream Brie.


Délice de Bourgogne 2 kg (aging = 2 weeks)

Délice de Bourgogne 200 g (aging = 1 week)


Best wine pairing White Wine: Meursault, Chablis
Red Wine: Epineuil
Sparkling Wine: Crémant de Bourgogne, Champagne, Cava
Pair with Grapes , toasted baguette or table water crackers
Type Soft, soft-ripened
Texture Creamy, smooth, soft
Rind Bloomy
Colour Cream
Flavour Buttery, mushroomy, smooth, tangy
Aroma Mushroom, pungent, strong
Source of milk Cow’s milk
Aging time 1-2 weeks
Family Brie
Country of origin France

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Saint Andre or Saint-André or St. Andre

Often called the heavenly cheese, Saint-André is a brand of French triple crème cheese with a powdery white, bloomy white edible skin of mold and a soft creamy interior similar to Camembert. This soft ripened triple cream is an amazingly rich and creamy cheese that is made from fresh cow’s milk and enriched with pure cream.

It is produced in Coutances, in the Normandy region of northwestern France.

It has a high fat (75%) content because it is further enhanced with heavy cream, making it dense, buttery and rich.

Its curing process lasts approximately 30 days.

Characteristics & Tasting Notes

Underneath its bloomy edible rind, there is a dense, creamy-textured body with mild and rich aromas and flavours which can best be described as sour, tangy, buttery, and salty.

Its flavour is rich and buttery due to the addition of sweet cream during the cheese making process.

It has a soft buttery texture, the inside is ivory white in colour with a tangy edible velvety and powdery bloomy mold rind, and tastes like an intense version of Brie.

The flavours of the satiny, edible rind are tangy perfectly complementing the rich, slightly salty and decadent centre.

Serving Suggestions & Food Pairings

This cheese pairs well with pears, suggested by the manufacturer as better complements, and Fuji apples. It could also be enjoyed with a crusty French or Italian bread or a plain cracker. Also Pairs with most any fruit.

Saint-André topped with Caramel Pecan, Craisin-Currant-Walnut, or Roasted Tomato Pine Nut forms an ideal course for Valentine’s Day!

Wine Pairings

The full, buttery taste of Saint Andre can make a white wine, such as Sauvignon Blanc or even a crisp Chablis, taste sour and metallic, so it is best suggested with a light beer, dessert wine or a glass of light and fruity rosé.

Substitutes/Similar cheeses

If you don’t have St Andre cheese you can substitute any double-cream Brie


The cheese is highly perishable and should be consumed within a week of its purchase.


Best wine pairing Dessert wine or a glass of light and fruity rosé.
Pair with Crusty French or Italian bread/baguette or a plain cracker or a slice of pear or Fuji apples. Also Pairs with most any fruit.
Type Soft, soft-ripened
Texture Creamy and dense
Rind Bloomy, Mold Ripened
Colour Ivory
Flavour Buttery, salty, sour, tangy
Aroma Mild, rich
Source of milk Cow’s milk
Aging time Approximately 30 days
Family Brie
Country of origin France

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Note: I get really excited about cheese and wine, so it’s difficult for me to be brief when there is so much wonderful information to share!

Also check:

***In Development, please keep checking.

Reference: Content and images based on information from: https://www.wikipedia.org/ https://cheese.com https://www.cookipedia.co.uk
https://culturecheesemag.com https://www.gourmetsleuth.com https://winefolly.com/ https://www.tasteatlas.com https://www.wine.com/ https://winemonger.com https://www.terroir-france.com/

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