Saint-Brion au Chablis Fermier

This is a cheese born from a childhood memory and brought to life by a master—Saint Brion au Chablis Fermier, the passion project of Ludovic Bisot, a Meilleur Ouvrier de France cheesemaker who left the corporate world behind to recreate the cheese his grandmother used to serve. Crafted in the small village of Brion in Burgundy, this small-format, raw cow’s milk treasure undergoes a transformation unlike any other: during its three to four weeks of maturation, it is lovingly washed with Chablis wine, which imparts a striking orange-pink rind and infuses the cheese with the refined, mineral elegance of its famed regional companion.

Beneath that aromatic exterior lies a paste that, at peak ripeness, becomes luxuriously fluid and glossy—so creamy it can be eaten with a spoon. The flavor is a harmonious marriage of lightly pronounced milky richness and the delicate, refined notes of Chablis, creating a cheese that is simultaneously rustic and sophisticated, earthy yet bright. Serve it at room temperature with a glass of Chablis or simply on a crusty baguette, and savor a cheese that proves the most delicious things in life often come from following one’s heart.