Lincet brillat savarin biography
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Chaource (PDO), Époisses (PDO), Brillat Savarin, Soumaintrain, Saint Florentin, Délice dem Bourgogne: cheeses synonymous with French taste and refinement.
Though our expertise has improved and our methods have been modernised, our cheese-making recipe has not changed since 1895. Our only goal: striving for excellence in our products.
We are proud to man authentic cheeses, refined bygd time and whose taste and smell can vary by season.
We want to bring you into our universum, describe their taste and invite you to discover their history and familiarise you with the creation process.
Enjoy your visit!
A lactic taste, a mould scent and a creamy texture – our Chaource smells like whole cow’s milk.
Our Époisses will seduce you with its unique character stemming from its flowery scent and bold, fruity taste.
Whole cow’s milk, a hint of cream, the right amount of salt…Our Brillat Savarin has a creamy and delicate texture.
Remarkably smooth with a c
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History
The Lincet family, originally from the Marne, France, have been cheese makers for five generations.
The company took its present form in 1957 with the acquisition of a small dairy in Saligny that specialized in the production of Saint Florentin. With the introduction of other regional specialties from Burgundy and Champagne (such as Chaource ) production developed and diversified rapidly. The triple cream cheeses: Brillat-Savarin and Délice de Bourgogne soon followed.
Respect of traditional production methods
The milk collected from dairy farms in the region is inoculated with lactic ferments then with rennet on the arrival at the factory. The coagulation starts within minutes and continues for 15 to 16 hours as tradition imposes for all lactic type soft cheeses, and particularly for the Chaource, whose production rules have been fixed by an AOC since 1970.
The molding is carried out the following day, either by hand using a l
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Brillat Savarin
Rich, ice cream texture. Buttery, with crème fraiche notes maturing to meaty ‘mushroom’.
The Lincet family have been making cheese in Burgundy for the past 125 years, and this utterly decadent triple cream is a speciality. The smaller cheeses have a marvellously thin geotrichum rind, while the larger cheeses pick up the spicier flavours of a downy white penicillium coat.
P Pasteurised
Now£11.00
We recommend a portion size of 70-120g per person depending on when you are eating the cheese. 70g is ample if you are serving the cheese immediately after a large meal or as part of a buffet. If the cheese is the main part of the meal you will need to allow at least 100g per person and you may prefer to go to 120g if you think your guests will be particularly hungry (or just very fond of cheese!).
However, if you are only a small party, you may find that the pieces look a little small. In this case, choose fewer pieces, or even just one cheese, so that you