Le Delice de Lizon

Silky, delicate and lightly tangy, with the soft spoonable texture of a Saint-Marcellin-style cheese.

Délice de Lizon is made by Fromagerie Jean Perrin in Franche-Comté and presented in a small ceramic dish. It is inspired by the texture and eating style of Saint-Marcellin, but made from pasteurised cow’s milk outside the protected production area.

Origin: Franche-Comté, France
Milk: Pasteurised cow’s milk
Style: Soft white mould
Texture: Silky, delicate and increasingly spreadable
Intensity: Mild
Rennet: Animal rennet
Shelf life: Around 7–10 days

Fresh dairy, crème fraîche and a little earthy rind character keep the cheese light and balanced even as it becomes very soft.

Serve at room temperature and spoon or spread onto warm bread.

Chardonnay and Champagne both work well with the soft, lactic paste.

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

Honeycomb · Pickled Baby Figs · Falwasser Crispbreads

Délice des Cabottes
For a richer triple-cream texture.

Chaource
For something slightly firmer and more lactic.

Pasteurised Saint-Marcellin cannot be made under the protected name, which is why producers outside the region create cheeses inspired by the style under different names.

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