Weight: 200
Maturation: 2 to 4 weeks
Cheese Type: Uncooked, Unpressed, soft cheese with bloomy rind
Ladle moulded
Brillat-Savarin, also known as “Excelsior”, was invented by Henri Androuet in the 1930s to honour the famous gastronome Jean Anthelme Brillat-Savarin. For this indulgent triple-cream cheese, producers add extra cream to reach 75% fat (dry matter), so heavenly you’ll forget the calories.
Made from pasteurized cow’s milk, young Brillat-Savarin offers a milky, slightly salty flavour with sour lemon hints. As it ages, the smooth, creamy texture becomes buttery with brioche notes.
Pair finely sliced with fresh cucumber or red radish for the perfect refreshing appetiser.
Storage: Refrigerate and consume within a few days.
Wine Pairing:
Red wines (Bordeaux)
White wines (Chardonnay, Gewurztraminer, Pinot Gris)
Sparkling wines (Champagne, Prosecco)
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Your Cheese Club Team
11 reviews for Brillat-Savarin Affiné
Will Schroeder –
One of my favourite mellow soft cheeses.
Katarina Siena –
It’s a very creamy-textured cheese. A lot of fat, but that’s why it’s delicious!
Lorena Chan –
Super delicious, highly recommend. Texture is divine!!
Kristina Kolchugina –
love the taste and texture
John Paul Alker –
Very, very creamy. Will order again.
Amy Tsang –
The texture is so creamy and perfect to pair it with sourdough! Will buy this again!
Tiffany Lee –
Super fresh, creamy and rich! Ideal for bread spread and crackers.
Rain –
Rich milky taste
Paul C –
This is so much better than the fresh Brillat-Savarin. Wonderfully flavourful and smooth and creamy. Definitely a repeat buy.
Claud –
Very rich cheese
Connie Tse –
My last order ordered this cheese, it’s really delicious with a fresh tasty cheese, you can eat a lots in a meal.
Good to match with SOURDOUGH CRACKERS – SELECTION BOX.
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