Developed by Pierre and Henri Androuët, who set out to create the most decadent triple cream they could in honour of Jean Anthelme Brillat-Savarin (a famed French writer and gastronome).
Brillat Savarin is a rich, indulgent triple cream brie-style cheese with a luxurious mouthfeel. The texture of the cheese changes as the cheese matures. When young, it has a slightly chalky centre, that matures and gradually softens until it can be scooped from the centre with a spoon! (No judgement if you end up eating the whole thing this way). The flavour is tangy, light, mushroomy with lashings of melted butter.
Great on a desert cheese platter, or for special occasions, this is a party pleaser that will keep everyone happy
Milk: Pasteurised cow
Country:France
Region:Bourgogne
Rennet: Animal
Type:Semi-soft, white moulded
Size: 500g wheel
Maturation:2- 4 weeks
Texture: Soft, creamy, whipped
