Brillat-Savarin cheese is a triple cream that was created by cheese-maker Henri Androuët in the 1930s. It is named after 19th century gastronome and epicure, Jean Anthelme Brillat-Savarin. A ripe buttery cheese from Burgundy, France. made from raw cow’s milk and named after the famous French Chef. A matured Brillat-Savarin has a typical white, bloomy rind with an interior paste that is buttery-white in colour. The texture is dense, moist, and slightly chalky with enough lusciousness and creaminess for a triple cream cheese. Flavours are of butter, salt and cream with hints of mushroom, nuts and truffles. Pleasing for any palate, this cheese is cured in-house for thirty days.
Comparable Cheese: Chaource, Delice de Bourgogne
- Rind: Bloomy
- Vegetarian: No
- Type: Soft
- Pairing: Champagne