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Triple cream soft-ripened cheese from France.
– July 29, 2021
Sin by the slice! This indescribably devine wedge, a handful of the spicy pecans, and a glass of cold Sav Blanc and you are set for concerst in the park, a dinner party with those snobby friends who pronounce “Barcelona” with a “th”, game night with the overly competitive neighbors, or your collegestudenthome for the summer just discovering what amazing food really is about.
– September 30, 2021
– December 11, 2021
I have tried many cheeses over the years, and Le Delice De bourgogne is, by far, the best that my family and I have thoroughly enjoyed. It’s become a house staple, thanks to Trader Joe’s on Camelback in Phoenix for carrying our absolute favorite cheese
– February 14, 2022
It’s to die for – and I finally tried freezing it and it freezes well and makes easier to take the bitter rind off. TJ’s sometimes has trouble getting it due to ships stuck in ports so I buy about 3-4 at a time. Crackers and some dry salame can make a wonderful meal and Zinfandel seems to pair the best with it.
– June 6, 2022
I love cheese… most any cheese.. If I had a choice of three things I could consume.. it would be Bread Cheese and Wine.. I may die young but I would be happy… and moist probably very fat… However… This is THE one and only cheese in my life that has disappointed me…to the point where I threw it out… horrible.. it was like putting a creamy spread of SALT on my bread… That is all I could taste… SALT… I was so disappointed.. truly..
– August 31, 2022
I agree with the previous review. Brie is my all time favorite cheese. I was so excited to try this cheese but got let down. It was so salty that I couldn’t enjoy it. Maybe it is just this batch that is so salty? Who knows.
– September 21, 2022
I didn’t note the extreme saltiness that other reviewers have reported – I received a wedge of deeply funky, barely-solid incredible cheese. I found this website to figure out if my experience was also distinct – perhaps my sample had aged much further than intended, incidentally creating a wonderful cheese that had the initial bite of a blue cheese (far beyond the usual hint supplied by the rind) that quickly mellowed into the creamy velvet of a conventional brie – but far softer, as if I had let it come up to temp.
Impressive stuff – perhaps inconsistent, but we’re using bacteria and fungi to cultivate the fat-and-protein containing liquid that certain quadrupedal mammals use to feed their young. It’s already weird – get weirder with it.
– September 26, 2022
I like many strong cheeses, like gruyere, Appenzeller, aged Gouda, le tomme du savoie, and I like traditional brie. I can eat blue cheese in small portions in things. My wife really likes blue cheese. Neither one of us liked this though. She said it was like blue cheese on a bunch of steroids. I thought it was like a strong blue cheese combined with strong foul body odor. Not really salty though, like some people experienced
– October 12, 2022
I enjoy both brie and camembert but this cheese beats them by a mile. Love the funky rind and didn’t notice any saltiness.
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