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
200 Grams
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