Delice de Pommard | 🩆The Bow Tie Duck Manila
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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 MaĂźtre 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 GĂ©nĂ©ral Agri­cole. This pun­gent cheese has received such recog­ni­tion and dis­tinc­tion that peo­ple from all over vis­it Fro­magerie Hess just to taste it.

Storage Instructions

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.