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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)
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Cheese Club Team
1 review for Brillat-Savarin Affiné
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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