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. Made from pasteurized cow milk, young IGP Brillat has a milky aroma, slighly salty with lemon sour hints. Aged, the smooth and creamy cheese tends to be more buttery and get some brioche notes. Pair it with fresh cucumber or red radish finely sliced creates a refreshing appetizer.
Red wines (Bordeaux)
White wines (Chardonnay, Gewurztraminer, Pinot Gris)
Sparkling wines (Champagne, Prosecco)
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We have appreciated your business over the years and want to make sure you know how important you are to our business.
As a result, we are offering you all of our products at the Monthly Offer rate, anytime, all of the time.
We may also provide you with other benefits along the way.
Cheese Club Team