Q: I picked up a big hunk of Délice de Bourgogne cheese from Costco intending to split it with someone, but didn't realize how pungent it is! My friend took one taste, did a Mr. Yuck face, and said it was all mine.
The cheese is a little strong to eat with just bread or crackers, so I was hoping someone out there might have ideas for recipes. I was thinking of an onion tart, but since this is a Costco buy, I'll still have a ton left over. Any thoughts?
Sent by Melissa
Editor: This rich triple-cream cheese with its bloomy rind does, indeed, have a reputation for pungency. Some folks love it, others...yeah, "Mr. Yuck" face just about sums it up!
If it's a little strong for your taste to eat on its own, you're certainly on the right track with thinking of adding it to other recipes. Your onion tart would be fantastic. Since it's such a creamy cheese, I'm thinking recipes like mac n' cheese, risotto, or even a fun fondue would do it justice. Crisp flavors like apple and celery might also help to cut the richness and provide some contrast to the more pungent flavors.
• Brie-Style Mac n' Cheese
• Mushroom and Leek Risotto
• Smoked Ham, Roasted Radicchio, and Cheese Panini from Epicurious
• Creamy Camembert and Mushroom Pasta from Food & Wine
Readers, what would you suggest?
Related: For the Love of Brie: A Profile of Bloomy Rind Cheeses
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Throw a party. My wife and I were given a small wheel of blue cheese for Christmas, and we ended up taking it to a Super Bowl party. It's a quick way to use up a lot of cheese (plus parties are fun).
slices of pear, cheese and fig jam! Standing up. With a glass of french Chardonnay!
Cheers
irina
Maybe you can make Fromage Fort which is a cheese spread composed whatever leftover cheese that you might have laying around, some white wine, herbs, and butter. Granted, the Delice will dominate the flavor (and odor), but I'm think the herbs and the wine might migitate some of that. Alton Brown has a good recipe: http://www.foodnetwork.com/recipes/alton-brown/fromage-fort-recipe/index.html
And I saw this which looks good, though I haven't tried it:
http://mykitchenstories.com.au/2011/05/cheese-pannacotta-delice-de-bougagone/
Make sure you try eating it without the rind and trying cooking with and without the rind. Rind holds onto stink.
Melted in tomator soup?
OMG That is my favorite cheese!
Just find another friend (me) to share it with :)
Mac + cheese. Mixed with something more mild like a cheddar, the stink will add a nice zip!
Send it to me and I would be happy to rid you of it!
An onion souffle! My mum uses them to get rid of random bits of leftover cheese that have gone too strong in the fridge.
I cannot possible understand how people buy gourmet food in places like Costco. The cheese refereed to is a very delicacy from the Burgundy area and cheeses like that should be brought only in a cheese store where the cheese monger understand cheeses.
@Lima - you would be surprised by the quality of some of the food Costco stocks - I've seen pastured eggs, grass-fed beef, organic chicken... Costco has really come a long way from ten gallon tubs of mayo (although I'm sure they still stock that as well).
I can find this cheese easily in any grocery store in the area. It's the cheese they like to discount heavily and put out as samples.
As for pungency, it seems to be in the rind. I remove it as I'm just not a fan of it, even though I've given it a try many times.
Send it to my house. I have no trouble eating the Costco-sized portion with crackers.
You can make something similar to a raclette. Roast a few potatoes, meats and bread over a grill. Then melt the cheese and put it on top. When I lived in France we did this with raclette (another pungent cheese) and the saltiness from the cheese was wonderfully paired with the potatoes, thinly sliced meats and breads.
I know it's not traditional, but in line with mgbush504 - why not try a dish like tartiflette? it's a typical savoyarde dish (from Savoy in the French Alps) - basically onions, bacon, potatoes, and cheese (usually Réblochon, a pretty pungent washed-rind cheese). Sauté the bacon and onions, mix them with some boiled potatoes, put them in a baking dish (some people add cream or crème fraîche as well) and top with the cheese.
Good dish for winter!
-- bake some wrapped in pastry, add a layer of your favorite tart-ish jam or some duxelles on top of the cheese, below the pastry.
-- awesome sliced thin on pizza with some green apples/pear and/or onion & bacon, use other shredded mozz. too as the base (use a non-tomato sauce, maybe just olive oil & garlic)
-- layer in panini with sauteed mushrooms, pickled veggies, salami, mozzarella, etc.
--deep fry it (do a panko coating), and serve with apples & bread. divine.
-- I like this cheese a lot, but not as much as the creme de bourgogne, which is creamier (!) and slightly milder/smoother tasting. I'll eat either no problem.
Molly at Orangette used this cheese for an AMAZING cabbage gratin. http://orangette.blogspot.com/2008/11/out-of-love.html
a drizzle of honey with it on bread or crackers will help balance the funk.