Burgundy, Côte d'Or

Brillat-Savarin Affiné

Weight: 200

Maturation: 2 to 4 weeks

Cheese Type: Uncooked, Unpressed, soft cheese with bloomy rind

“Moulé à la louche”

Brillat-Savarin, also known as ‘Excelsior’, was invented by Henri Androuet in the 1930s to pay tribute to the famous gastronome Jean Anthelme Brillat-Savarin. For this triple cream cheese, the producers add extra cream to reach 75% of fat (on dry matter). Now, this fact may startle you but we guarantee it tastes so heavenly that you won’t even think of the numbers on a scale.

Made from pasteurized cow milk, young IGP Brillat-Savarin has a milky and slightly salty flavour with sour lemon hints. Aged, the smooth and creamy cheese tends to be buttery and offer some brioche notes. Paired with fresh cucumber or red radish finely sliced Brillat-Savarin becomes the perfect refreshing appetizer.

Store in the fridge and consume within a few days.

Wine Pairing:

Red wines (Bordeaux)
White wines (Chardonnay, Gewurztraminer, Pinot Gris)
Sparkling wines (Champagne, Prosecco)

Pasteurized
Cow
Full
Suitable for Pregnant
Indication Géographique Protégée (IGP) label
IGP

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