This triple cream white mould was created in the 1930’s by Henri Androuët and named after the renowned 18th Century food writer, Brillat-Savarin who claimed ‘A meal without some cheese is like a beautiful woman with only one eye’. The cheese is mild in flavour when young but as it matures it will develop rich, complex flavours that meld beautifully together. The white velvety mould encases a soft and creamy interior. During maturation the rind may develop small patches of orange mould.
Country of origin: France
Region, town: Burgundy, Gilly-Lès-Citeaux
Source of milk: Cow’s milk
Texture: Creamy, smooth and supple
Flavour: Buttery, creamy, milky
Aging time: Minimum 3 weeks
Serving suggestion: Brillat Savarin is the ideal cheese to feature on a board for soft cheese lovers. It will pair well with fresh breads, crackers and fresh fruits. This is a great cheese to try new pairings with.
Wine Pairing: Serve this creamy, full flavoured cheese with a glass of sparkling wine.
6 Reviews Hide Reviews Show Reviews
-
Brillat Savarin 500g
This is the creamiest most delicious white mould cheese Ive eaten outside of France! Do yourself a favour and indulge.
-
Sensational
This is a favourite Cheese at my house, and for Christmas i sent several to family members as they all love it now too. Creamy buttery and goes with a sweet jam or honey
-
Fluffy Clouds of White encase a mousse like delight
Will Studd is not wrong about this one. And 500g is not too much to order, so go ahead, add to cart! A thin and completely edible rind cuts easily, without any resistance or rubbery cheese underneath. What you will find is a layer of snow white mousse with an almost liquid, but slightly tart goats-cheese-like centre. Ditch the cracker and eat off the back of your spoon.
-
BRILLAT SAVARIN 500G
Amazing
