This triple-cream cheese is the oldest of the cream-enriched cheeses. It was created in 1930 by Henri Androuët as a tribute to the famous French gastronome of the 18th century: Jean Anthelme Brillat-Savarin.
Brillat-Savarin was so fond of cheese that he once said that a meal without cheese is like a beautiful woman who is missing one. Described as the "foie gras" of cheeses, it bravely stands up to the test of dieting.
This creamy, fatty and delicious cheese was created at a time when fat was considered a rich, nourishing, tasty and beneficial product. This cheese was then on the tables of high-level gastronomic meals.
It can be eaten fresh or matured between 1 and 4 weeks. It is then covered with a soft white down.
It can also be flavoured with spices, herbs and sometimes even truffles.
Data sheet
- LAIT
- thermisé
- TEXTURE
- onctueuse
- ALLERGENE
- Lait
- MATIERE GRASSE
- 39 %
- PROVENANCE
- Normandie
- SAISON
- hiver
- VIN CONSEILLE
- Champagne
- INTENSITE
- Doux
Specific References
- EAN13
- 3875326360001
brillat savarin with truffles
The Brillat-Savarin with its extremely creamy paste will seduce you even more, accompanied by summer truffles.
It is a mild and creamy cheese, with fresh and milky aromas accompanied by a tangy flavour, in its early stages; it gradually becomes more typical with a good taste of butter characteristic.
It is made from thermised cow's milk.