Delice de Pommard AOC
An award-winning cheese
The Delice de Pommard is a rare and delicious triple cream cheese made of cow’s milk, and enrobed in a peppering of mustard seeds.
TASTING NOTES FROM THE CURATOR
Hailing from the famed Fromagerie Hess in Pommard, Burgundy, this pungent cheese is shaped into a small-medium ball, and rolled in a coating of mustard seeds. It’s a wonderful balance of flavors. Rich, yet light. Full, but not overpowering. Delicate and creamy, but with a hint of spice from the mustard.
PAIRINGS AND PREPARATION
Due to its creamy consistency, Delice de Pommard is a perfectly spreadable cheese. It’s best eaten smeared onto a slice of fresh baguette. Or serve it on a charcuterie with some salami or saucisson.
THREE CHEERS FOR CHEESE
The Delice de Pommard was created by Monsieur Alain Hess, a fourth generation fromager, in 1995. In 1997, he was promoted to Maître Fromager, and became a Companion of the International Guild of Fromagers.
The Fromagerie Hess has won many awards, including a silver and bronze for the invention of Delice de Pommard from the Concours Général Agricole. This pungent cheese has received such recognition and distinction that people from all over visit Fromagerie Hess just to taste it.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels — and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Your cheese will be fine for up to one month.