Brillat-Savarin / 200g / C/P/AnR / Soft white bloom triple cream / Normandie / 39% fat.

Faint mould smell and decadent creamy buttery slightly sour taste (3)

 

 

The very first triple cream cheeses were Created by the Dubuc family in 1890, in Seine-Maritime, under the name Excelsior or "Délice des gourmets". Brillat-Savarin was created by Henri Androuët, around 1930, in honour of the famous French gastronome Jean Anthelme Brillat-Savarin.

 

It helps to make a mean pepper sauce for your steak. 

 

Brillat-Savarin goes well with White wines from Burgundy (Chablis, Meursault, Rully, Puligny-Montrachet, ...) or Red wines from Burgundy ( Bourgogne Pinot noir, Pommard, ...) or a fizzy wine such as champagne or crémant.

 

Brillat Savarin

SKU: 0016
£7.00Price
200 Grams
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    Cheese name/ average weight/ milk type/ treatment/ coagulant/cheese family/region/ average fat content/ smell and taste/ number on scale of strength

    Abbreviations 

    • Cow
    • Goat
    • Ewe
    • Raw
    • Thermised
    • Pasteurized
    • Animal Rennet
    • Plant Rennet
    • Microbiological Rennet