Brillat-Savarin Cheese is a soft, white, triple-cream cheese from Ile de France that was created by cheese-maker Henri Androuët in the 1930s.
It is named after 19th century gastronome and epicure, Jean Anthelme Brillat-Savarin
The texture is creamy and dense, the flavour buttery, nutty and sour with a milky aroma
TRIPLE CREAM, TRIPLE DELICIOUS!
Brillat-Savarin pairs well with Pale Ale and Champagne and with a Viognier