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.
Made from pasteurized cow milk, young IGP Brillat has a milky aroma, slightly salty with lemon sour hints. Aged, the smooth and creamy cheese tends to be more buttery and get some brioche notes. Pair it with fresh cucumber or red radish finely sliced creates a refreshing appetizer.
Red wines (Bordeaux)
White wines (Chardonnay, Gewurztraminer, Pinot Gris)
Sparkling wines (Champagne, Prosecco)
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