Delice De Bourgougne Triple Cream Cheese

This triple-creme, made by Lincet, is rich, buttery and decadent, but the creme-fraiche added to the curds adds a nice sour-cream-like lactic note to prevent the cheese from becoming too cloying and one-note. The floral rind tends to be on the pungent side and mushroomy, so if you find it too strong, trim it away - there'll be enough paste to keep you happy. As you approach the center of the cheese, the paste solidifies a bit, but it's still velvety and seductive. We like this one because it is far less salty than some triple-cremes. Serve with a sparkling white; Champagne comes to mind.