brillat savarin affine

Citrusy, buttery, mushroom

Pasteurized | Milk: Cow | Age: 4-6 Weeks | Rennet: Animal

Approachable Adventurous

Soft Hard

Brillat-Savarin cheese is a triple cream that was created by cheese-maker Henri Androuet in the 1930s. It is named after 19th century gastronome and epicure, Jean Anthelme Brillat-Savarin.

A ripe buttery cheese from Burgundy, France made from raw cow's milk and named after the famous French Chef. A matured Brillat-Savarin has a typical white, bloomy rind with an interior paste that is buttery-white in colour.

The texture is dense, moist, and slightly chalky with enough lusciousness and creaminess for a triple cream cheese. Flavours are of butter, salt and cream with hints of mushroom, nuts and truffles. Pleasing for any palate, this cheese is cured in-house for thirty days.
Comparable Cheese: Chaource, Delice de Bourgogne
Pairing: Champagne

$17.99 / 200g

Shipping Information

Brillat-Savarin is a rich, creamy bloomy rind cheese from Burgundy France. It is made by incorporating whole cow's milk with fresh cream, resulting in a silky soft texture and rich buttery flavour. This cheese is named for 18th-century French gastronome Jean Anthelme Brillat-Savarin.