Weight: 200
Maturation: Minimum 1 months
Cheese Type: Uncooked, Unpressed
Ladle moulded
Brillat-Savarin, also known as “Excelsior”, was invented by Henri Androuet in the 1930s to honour the famous gastronome Jean Anthelme Brillat-Savarin. For this indulgent triple-cream cheese, producers add extra cream to reach 75% fat (dry matter), so heavenly you’ll forget the calories.
Made from pasteurized cow’s milk, young Brillat-Savarin offers a milky, slightly salty flavour with sour lemon hints. As it ages, the smooth, creamy texture becomes buttery with brioche notes.
Pair finely sliced with fresh cucumber or red radish for the perfect refreshing appetiser.
Storage: Refrigerate and consume within a few days.
Wine Pairing:
Red wines (Bordeaux)
White wines (Chardonnay, Gewurztraminer, Pinot Gris)
Sparkling wines (Champagne, Prosecco)
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