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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
- MILK
- thermisé
- TEXTURE
- Creamy
- ALLERGEN
- Milk
- GRASSE MATERIAL
- 39 %
- PROVENANCE
- Normandie
- SEASON
- Toute l'année
- SUGGESTED WINE
- Champagne
- INTENSITY
- Crémeux
- REWARD
- 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.