Delice des Cabottes

Soft, rich and beautifully creamy, with enough freshness to keep it balanced.

Produced in Burgundy by Fromagerie Lincet, Délice des Cabottes is a triple-cream cow’s milk cheese made with added cream. Under its fine white rind, the paste becomes increasingly soft and silky as it ripens, with flavours of cultured cream and fresh butter, followed by a gentle lactic tang and a subtle earthy note near the rind.

Despite its richness, it is not an aggressive cheese. The freshness and acidity keep it balanced, making it an easy choice both for people discovering French soft cheese and for those who already love richer styles.

Origin: Burgundy, France
Milk: Pasteurised cow’s milk + cream
Style: Triple cream, white mould
Texture: Soft, silky and increasingly creamy as it ripens
Intensity: Mild to medium
Rennet: Animal rennet
Shelf life: Around 10–12 days

Young, Délice des Cabottes is slightly firmer and fresher, with a noticeable crème fraîche character. As it ripens, the centre becomes more supple and the layer just beneath the rind softens first, bringing a rounder, more buttery flavour and a gentle mushroomy note.

For the best texture, take it out of the fridge around 30–45 minutes before serving.

Champagne or Crémant is the classic match: the acidity and bubbles cut through the richness of the cream. A fresh Chablis or another mineral Chardonnay also works very well. If you prefer beer, keep it light and clean — a pilsner or blonde ale works nicely.

Keep the accompaniments gentle so the creamy paste stays at the centre of the pairing.

Acacias Truffle Honey · Falwasser Crispbreads · Pickled Baby Figs

Brillat Savarin Affiné – Fromagerie Delin
The closest comparison. Another Burgundy triple cream, rich and buttery, with a slightly different balance of freshness and ripening character.

Chaource
A good choice if you enjoy the creamy texture but want something a little less rich, with a more lactic, chalky centre and a slightly more savoury finish as it matures.

Coeur de Neufchâtel
Still a soft white-mould cow’s milk cheese, but firmer and more savoury, with a little more earthy character. A good next step if you want something with more personality.

The name Cabottes refers to the small dry-stone shelters found among the vineyards of Burgundy. It is a small detail, but a nice connection to the landscape where this style of cheese belongs.

The most important thing with Délice des Cabottes is its condition. The cheese changes noticeably as it ripens: fresher and more lactic when young, softer and more buttery as it matures. That is why the same cheese can feel slightly different from one visit to the next.

Ingredients: Pasteurised cow's milk, cream, salt, cultures, animal rennet.