Maturation: 2 to 4 weeks
Cheese Type: Uncooked, Unpressed, soft cheese with bloomy rind
“Moulé a la louche”
Brillat Savarin also known as ‘Excelsior’ was invented by Henri Androuet in the 1930s to pay homage to the famous gastronome Jean Anthelme Brillat Savarin. As known in the triple cream recipe, the producers add extra cream to reach 75% of fat. Made from pasteurized cow’s milk, young Brillat has a milky aroma, slighly salty with lemon sour flavours hints. Aged, the smooth and creamy cheese tends to be more buttery and get some brioche notes. A pairing with cucumber or red radish finely sliced is refreshing for your appetizer.
Red wines (Bordeaux)
White wines (Chardonnay, Gewurztraminer, Pinot Gris)
Sparkling wines (Champagne, Prosecco)
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Cheese Club Team