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Boursault

Originating in the French region of Val-de-Marne, Boursault is a popular triple-cream cheese made from cow's milk. A goat variant of Boursault is available as Boursault Chevre. Alternatively, Boursault is also known as Lucullus. The cheese invented in 1953 by Henri Boursault has a very high fat content which lends it a melt-in-the-mouth, creamy soft consistency. With fat percent tipping the scales at nearly 75%, the ultra rich buttery taste and very creamy texture of Boursault makes it a favorite dessert cheese. The cheese has a thin, bloomy rind due to a coating of light penicillin mold.

Affinage of Boursault takes about two months with one more month in packaging. As the cheese ages, it acquires a mushroomy and a refreshing citrusy taste. The cheese sold in small cylinder shaped rounds should be consumed within a week of purchase. Try pairing this cheese with grapes or pears and light, fruity wines like Vouvray.

  • Made from pasteurized cow's milk
  • Country of origin: France
  • Region: Val-de-Marne
  • Family: Brie
  • Type: soft, soft-ripened
  • Fat content: 75%
  • Texture: creamy, smooth and spreadable
  • Rind: bloomy
  • Colour: yellow
  • Flavour: buttery, citrusy, nutty, salty
  • Aroma: earthy
  • Vegetarian: no
  • Synonyms: Délice de Saint-Cyr, Boursault Chèvre, Grand Vatel, Lucullus

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