Burgundy, Côte d'Or


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

Wine Pairing:

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

Suitable for Pregnant
Indication Géographique Protégée (IGP) label

Average Retail Price in Singapore: SGD 19.9

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