Cremeux aux Truffes “Fromagerie Delin”

Luxuriously creamy with an earthy truffle centre — rich, aromatic and best served in small, generous spoonfuls.

Crémeux aux Truffes from Fromagerie Delin is a Burgundy triple-cream made from pasteurised cow’s milk and added cream, with truffle layered through the centre. The cheese stays buttery and fresh while the truffle adds savoury depth rather than dominating.

Origin: Burgundy, France
Milk: Pasteurised cow’s milk + cream
Style: Triple cream, white mould, truffle
Texture: Dense when young, melting when ripe
Intensity: Medium
Rennet: Animal rennet
Shelf life: Around 7–10 days

Expect cultured cream, butter and a gentle lactic tang, followed by the earthy aroma of truffle. The rind adds a subtle mushroom note as the cheese matures.

Take it out of the fridge around 30 minutes before serving. Fruit bread, brioche, ripe figs or simply good baguette are enough.

Champagne or Crémant de Bourgogne work beautifully because the acidity cuts through the richness. A crisp Chardonnay is another good choice.

Truffle is already aromatic, so the best partners are simple, crisp and lightly fruity.

Falwasser Crispbreads · Pickled Baby Figs · Tasmanian Quince Paste

Brillat Savarin Affiné
For the same triple-cream richness without truffle.

Délice des Cabottes
For something equally silky but cleaner and more lactic.

The truffle is layered through the centre rather than mixed heavily through the paste, which lets the cheese and truffle remain distinct on the palate.

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