Délice de Bourgogne (Burgundy)

Délice de Bourgogne has silky, whipped butter- like interior. The flavor is little salty and sour. The cheese is so rich (75% butterfat in dry matter) and delightful due to addition of French famous specialty-creme fraiche. Molded in the thin pungent rind is perfect combination of delicacy and maturity.
It is said that this sumptuous and elegant cheese pairs well with champagne. For me hard cider is good enough and what is more important I can afford it.

Suprême (Burgundy)

Suprême is perfectly creamy, mallow and matured. Enriched with crème fraîche it has an impressive 62% fat content. Nevertheless I have never felt gluted after eating a half pound for breakfast .
Suprême comes from the Burgundy region of France. We owe the cheese to  François Paul-Renard - the son of the man who invented the production process that allows for a perfect maturing of packaged cheese.
The cheese was first launched in 1930 as  “Les Ducs” in Camembert size.