For those of us who like their rich, decadent cheeses, then this is the one for you!
This triple cream cow milk cheese from Burgundy was first created in 1975 by Jean Lincet at Fromagerie Lincet & has a handful of exciting flavors hiding beneath its bloomy rind.
It has an intoxicating sweetness that wraps the whole thing together and the cheese's voluptuous texture is often the thing that people remember about this creamy morsel.
The triple cream element comes from the fact it is made from full fat milk, with cream added twice during the process.
This pairs extremely well with champagne, crackers and fig chutney!