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.
Red wines (Bordeaux)
White wines (Chardonnay, Gewurztraminer, Pinot Gris)
Sparkling wines (Champagne, Prosecco)
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We have appreciated your business over the years and want to make sure you know how important you are to our business.
As a result, we are offering you all of our products at the Monthly Offer rate, anytime, all of the time.
We may also provide you with other benefits along the way.
Cheese Club Team