Brillat-Savarin Raw Milk

First created in the 1930s and named for legendary gastronome Jean Anthelme Brillat-Savarin, this iconic triple-cream cheese celebrates epicurean indulgence at its finest.

From Rouzaire’s masterful craftsmanship, this raw milk version is the rare treasure, worlds apart from common pasteurized versions.

Beneath its delicate, downy white rind lies a spoonable, cloud-like interior of unparalleled richness: opulent cultured butter and fresh cream, laced with wild mushrooms, toasted hazelnuts, and a clean grassy finish that refreshingly balances the decadence.

Serve at room temperature with crisp Champagne, or simply alongside crusty baguette, for pure French perfection.