Lincet – Délice de Bourgogne

Light mushroom on the nose with a gentle funk. The rind shows two tiers, suggesting it was patted down during aging and left to evolve longer than typical. Buttery aroma underneath wrapped in mushroomy savory rind character. First bite is all about texture — unbelievably silky. The butteriness from the nose comes through perfectly. Rich, smooth, gently salty center paste with high butter content. Tastes exactly like it smells, which is something I value more and more. The rind is where it gets interesting. Out of nowhere there is pepper and spice — went back to re-taste just to confirm. Not just peppery but genuinely spicy, clearing the senses in a fantastic way. The buttery salty center acts as a cooling counterpoint to the spicy rind. The contrast is dramatic and seriously fun to eat. Torn between this and Nancy's Camembert for favorite of the session. Bold, indulgent, and surprisingly complex. Far less salty than some triple creams which helps. Tasted at a guided cheese board alongside Brillat-Savarin, Nancy's Camembert, and Bleu d'Auvergne. The sequencing across all four was really well done.