Murray's
pronounced "duh-leece"
| Délice de Bourgogne, marketed as Murray’s Delice in the US, is a high-fat, triple-cream soft-ripened cheese from Burgundy, France, created in 1975 by Jean Lincet of Fromagerie Lincet. Made from pasteurized cow's milk enriched with crème fraîche, it has 75% fat in dry matter and ages 1-2 months. The cheese features a whipped, velvety texture and a bloomy Penicillium candidum rind. Its flavor is rich, buttery, and tangy with mushroom notes. Animal rennet is used for coagulation. Ideal pairings include sparkling wines, white Burgundy, wheat beers, and crusty bread. Spoilage signs differ from normal ammonia scents. | |
| Country | France |
| Milk | Cow |
| Rennet | Animal |
| Heat Treatment | Pasteurized |
| Texture Profile | Whipped, Aerated, Velvety, Unctuous |
| Flavor Profile | Sweet Cream, Butter, Mushroom, Lactic Tang |
| Wine Pairings | Sparkling Wines, White Burgundy, Rosé |
| Beer Pairings: | Wheat Beers, Ciders, Stouts |
| Food Pairings: | French Baguette, Walnut Bread, Fresh Strawberries, Cornichons, Fig or Apple Preserves |
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MURRAY'S