![en](/img/l/2.jpg)
![Brillat-Savarin nature Le Chat-Bo - 1 Brillat-Savarin nature Le Chat-Bo - 1](https://fromagerie-lechatbo.fr/139-large_default/brillat-savarin-nature.jpg)
![Brillat-Savarin nature Le Chat-Bo - 1 Brillat-Savarin nature Le Chat-Bo - 1](https://fromagerie-lechatbo.fr/139-home_default/brillat-savarin-nature.jpg)
![](https://fromagerie-lechatbo.fr/themes/bwa/assets/img/product/more-infos-bg.jpg)
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 resists diets!
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
- Crémeuse
- ALLERGENE
- Lait
- MATIERE GRASSE
- 39 %
- PROVENANCE
- Normandie
- SAISON
- Toute l'année
- VIN CONSEILLE
- Champagne
- INTENSITE
- Crémeux
- RECOMPENSE
- IGP
Specific References
- EAN13
- 3871517390000
Brillat-Savarin nature
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 characteristic buttery taste.
It is made from thermised milk.
![Cheese Maker Advise](https://fromagerie-lechatbo.fr/themes/bwa/assets/img/product/cheese-maker-advise.png)