Rouzaire Brillat Savarin is made from whole milk with added crème fraîche. When young the texture is dense, the rind is mild and the flavour has a pleasant crème fraîche tang. As it matures, the rind blooms and becomes spicy, and the texture is like a rich, buttery mousse. For an indulgent breakfast, try Brillat-Savarin smeared on dense fruit bread, served with strawberries and Champagne.
Perfect on my. Winter cheese platter last evening. I warmed it a little in an oven I’d turned off half an hour earlier. and popped it back in the box, took the lid off….. guests raved as the dipped perfectly plain crispy lavash pieces into it!