Burgundy, Côte d'Or

Brillat-Savarin Affiné

(5 customer reviews)

Weight: 500

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.

Wine Pairing:

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

Pasteurized
Cow
Full
Suitable for Pregnant
Indication Géographique Protégée (IGP) label
IGP
Average Retail Price in HK: 212.00HKD

Reviews

5 reviews for Brillat-Savarin Affiné

  1. Beatrice Ceresini (verified owner)

    Rich and creamy, We order it every month! Also the best value for money in Hong Kong!

  2. Steven Maginnis (verified owner)

    rich and creamy – it’s always a favourite

  3. D Lo (verified owner)

    This is one of my favourite cheese from the Cheese Club selection. Delightfully creamy, like a brie but fresher, and with a good mouth feel. Eat it on a slice of freshly-baked sourdough with salmon or trout roe, or with sundried tomatoes. So good!

  4. Yuki Ngay (verified owner)

    My favourite cheese. It is super creamy and I love to eat these with dates and a cracker.

  5. Brian Lock (verified owner)

    Hands down the best value Brillat-Savarin in HK. Smooth and milky with balanced creaminess on the palate. Structure holds up well to spread on crackers. Excellent on its own or with Champagne (especially Blanc de Noirs)

Only logged in customers who have purchased this product may leave a review.

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