Burgundy, Côte d'Or

Brillat-Savarin Affiné

(1 customer review)

Weight: 200

Maturation: 2 to 4 weeks

Cheese Type: Uncooked, Unpressed, soft cheese with bloomy rind

“Moulé à la louche”

Brillat-Savarin, also known as ‘Excelsior’, was invented by Henri Androuet in the 1930s to pay tribute to the famous gastronome Jean Anthelme Brillat Savarin. For this triple cream cheese, the producers add extra cream to reach 75% of fat. Now, I agree this fact may startle you but I guarantee it tastes so heavenly that you won’t even think of the numbers on a scale.
Made from pasteurized cow milk, young IGP Brillat has a milky aroma, slighly salty with sour lemon hints. Aged, the smooth and creamy cheese tends to be more buttery and get some brioche notes. Paired with fresh cucumber or red radish finely sliced creates a refreshing appetizer.

Wine Pairing:

Red wines (Bordeaux)
White wines (Chardonnay, Gewurztraminer, Pinot Gris)
Sparkling wines (Champagne, Prosecco)

Suitable for Pregnant
Indication Géographique Protégée (IGP) label
Average Retail Price in Hong Kong: HKD 128


1 review for Brillat-Savarin Affiné

  1. 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.


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Best Before: 7 Nov 2022

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