Burgundy and Lyonnais cheeses | Le Delas Rungis
Burgundy and Lyonnais cheeses, Brillat-Savarin...
Picodon is a small, puck-shaped French PDO cheese made from whole goat's milk. Its name probably comes from the Occitan "pichot", meaning small. It goes perfectly with sourdough bread, or gourmet bread with dried fruit. As for drinks, a dry white wine from Touraine or a brut cider from Normandy will enhance its subtle aromas. Picodon is a cheese with a strong character, appreciated for its firm, melting texture and its lactic and goaty notes.
Tomme Capra is a soft cheese made from raw goat's milk, with a smooth white natural rind that becomes covered in a beige veil as it matures. Eventually, a thin blue film appears on the rind. This cheese has a distinct goaty smell, a firm texture, a salty flavour and a lingering lactic aroma.
Époisses PDO 250g - BERTHAUT: The Runny Cheese with Character, PDO Expertise
This Époisses cheese from the BERTHAUT cheese dairy has Protected Designation of Origin (PDO) status. Époisses is an iconic cheese from Burgundy, known for its soft texture and rind washed with water mixed with Burgundy marc, giving it a distinctive strong flavour and melt-in-the-mouth texture. The BERTHAUT cheese dairy, which revived this cheese in 1956, is renowned for its expertise, passed down from generation to generation, and for its respect for the terroir. Delas has selected this high-quality cheese for its BOF Workshop, in order to guarantee catering professionals a PDO cheese of the highest quality, essential for their cheese platters and regional recipes.
Culinary characteristics of this local cheese:
► Manufacturer: BERTHAUT cheese dairy, a historic reference since 1956.
► Taste: Distinctive and powerful, with notes of Burgundy marc. The taste is intense without being aggressive, offering a beautiful length on the palate.
► Texture: Soft paste, becoming increasingly supple and melt-in-the-mouth as it matures.
► Use on a cheese platter: This Époisses is a cheese of character par excellence. It pairs very well with country bread and a white Burgundy wine.
► Origin: France (Burgundy).
Storage: Fresh product, to be stored at a positive temperature (0°C to 4°C) to allow it to mature, until the best-before date indicated on the packaging.
Close to Saint-Marcellin, Saint-Félicien is larger. It is also richer and creamier. Originally, Saint-Félicien was made from raw goat's milk and originated in Saint-Félicien, in Ardèche. It is nowadays made with raw or pasteurized cow's milk, mainly in the Rhône and Isère. Another origin of this recipe would be that of a Lyonnais creamer located Place Saint-Félicien at the beginning of the 20th century, who would have had the idea of mixing his unsold liters of milk with cream to make a creamy cheese.
Soumaintrain is an orange raw cow's milk cheese that comes in a round shape in a wooden box to prevent it from leaking.
It owes its name to the village where it was born in the 12th century, in the heart of the Armance valley in Yonne.
Its production, very distinctive, is similar to that of Époisses. Essential difference: the Soumaintrain is not refined with alcohol but with water. It is refined between 7 and 8 weeks.
Tasted raw with a turn of the pepper mill, it will reveal its best aromas.
For cooking, present it with a green salad and a few hot croutons.
Werner and Jeanne Schertenleib, who came from Switzerland, took over the Saulxures cheese dairy in 1950 and at that time produced Emmental and Munster cheeses. Today, it is the last independent, family-run cheese dairy to produce washed-rind cheeses using traditional methods. This Langres PDO cheese perpetuates a tradition and is a guarantee of quality. Selected by Le Delas for its consistent flavours and artisanal origins, this soft, washed-rind cheese is a staple of the Champagne region. Le Delas chose it for the quality of its thermised milk production, which gives it a rich and complex sensory profile typical of traditional production methods. Certified AOP, this cheese is distinguished by its unique morphology: unlike other cheese specialities, it is never turned during ripening. This process causes the appearance of the "fountain", the characteristic hollow at its top that makes it famous. Its white, supple paste reveals a melt-in-the-mouth texture that is particularly creamy. On the palate, it expresses subtle flavours from the meadows, carried by a powerful and assertive bouquet that will appeal to lovers of strong cheeses such as Époisses or Munster.
Culinary uses, preparation and storage
This cheese has many uses, allowing restaurateurs to offer an interactive and refined tasting experience.
► Serving ritual: The tradition is to use the "fountain" to pour in a little Champagne marc or local white wine. The alcohol slowly permeates the heart of the cheese, creating a complex aromatic harmony and a spectacle that guests will appreciate before it is cut.
► Cheese platter: The centrepiece of a selection of local cheeses, it pairs perfectly with crusty sourdough bread or dried fruit bread, which highlights its creaminess.
► Gourmet cuisine: Its even melting makes it an excellent ingredient for binding a risotto with character or for gratinating regional dishes, bringing a unique aromatic power to your creations.
► Serving suggestions: To restore the cheese's softness and meltability, it is essential to remove it from the refrigerator about 45 minutes before serving.
► Storage: Must be stored between +4°C and +8°C. To preserve the balance of its surface flora and texture, it is essential to keep it in its original packaging.
Werner and Jeanne Schertenleib, who came from Switzerland, took over the Saulxures cheese dairy in 1950 and at that time produced Emmental and Munster cheeses. Today, it is the last independent, family-run cheese dairy to produce washed-rind cheeses using traditional methods. This cheese is an AOP product, which is a guarantee of quality. Selected by Le Delas for its consistent flavours, this Langres Champenois PDO is a characterful soft cheese with a washed rind. Le Delas chose it for the quality of its artisanal production using thermised milk, which gives it a rich sensory profile. Its distinctive feature is its shape: unlike other specialities, it is never turned during ripening, which causes the appearance of the "fountain", the characteristic hollow at its top. Its white, supple paste reveals a melt-in-the-mouth, creamy texture. On the palate, it expresses subtle flavours from the meadows, carried by a powerful bouquet that will appeal to lovers of strong cheeses such as Époisses or Munster.
Culinary uses, preparation and storage
This cheese has many uses, allowing restaurateurs to offer an interactive and refined tasting experience.
► Serving ritual: The tradition is to use the "fountain" to pour in a little Champagne marc or local white wine. The alcohol slowly permeates the heart of the cheese, creating a complex aromatic harmony before cutting.
► Cheese platter: The centrepiece of a regional platter, it pairs perfectly with crusty sourdough bread or dried fruit bread, which highlights its creaminess.
► Gourmet cuisine: Its even melting makes it an excellent ingredient for binding a risotto with character or for gratinating regional dishes, adding a unique aromatic power.
► Serving suggestions: To restore the cheese's softness and melt-in-the-mouth texture, it is essential to take it out of the refrigerator about 45 minutes before serving.
► Storage: Must be stored between +4°C and +8°C. To preserve the balance of its surface flora, keep it in its original packaging.
Brillat-Savarin is enriched with cream at the start of production, about twice as much as a traditional cheese. Sweet on the palate and particularly melt-in-the-mouth, it is best enjoyed chilled. Its best season is from April to October, but it is also a festive cheese by nature. Known as Excelsior until 1930, a Parisian dairyman renamed it Brillat-Savarin in reference to the famous gastronome and magistrate Jean Anthelme Brillat-Savarin.
Brillat-Savarin is enriched with cream at the start of production, about twice as much as a traditional cheese. Sweet on the palate and particularly melt-in-the-mouth, it is best enjoyed chilled. Its best season is from April to October, but it is also a festive cheese by nature. Known as Excelsior until 1930, a Parisian dairyman renamed it Brillat-Savarin in reference to the famous gastronome and magistrate Jean Anthelme Brillat-Savarin.
Its terroir: a famous traditional cheese that has been a must in Dauphiné since the 15th century, it takes its name from its village of origin located in the heart of the Vercors. Its secret: recognized by an PGI, Saint Marcellin is made in the Dauphiné with whole cow's milk and molded with a ladle. Its originality: this soft cheese has a vermiculated beige bloomy rind, giving it a traditional appearance. Its smooth and homogeneous paste when cut, its supple and melting texture as well as its mild and fresh taste appeal to many cheese lovers.
