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Weight: 500
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 French gastronome Jean Anthelme Brillat-Savarin.
The cheesemakers add extra cream to reach 75% of fat (on dry matter). This fact may startle you but we guarantee it tastes so heavenly that you won’t even think of the numbers on a scale. Brillat-Savarin Affiné has a creamy, buttery texture and a rich, tangy flavour with notes of mushroom and hazelnut. It is often used as a dessert cheese or in recipes, and pairs well with Champagne or other sparkling wines.
To be stored in the fridge for up to 4 days.
Wine Pairing:
Red wines (Bordeaux)
White wines (Chardonnay, Gewurztraminer, Pinot Gris)
Sparkling wines (Champagne, Prosecco)
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