Brillat Savarin

Brillat Savarin The Dairy, Farm, Animals & Maker Jean Anthelme Brillat-Savarin was an 18th Century gourmand and famous French food writer, so when Henri Androuët created a decadent, triple cream cheese in the 19th Century, he dedicated it to and named it after him. Brillat Savarin has PGI protection so must be made in certain regions in Normandy or Burgundy. A triple cream cheese is one which is made by adding cream to the milk to increase the fat content. Flavour Profile Brillat Savarin has an ultra rich and creamy texture, a bloomy rind and a slightly sour, lactic flavour that becomes earthy, vegetal and nutty as the cheese ripens. Summary This cheese is aged for 4 to 5 weeks and is made with pasteurised cow's milk and traditional rennet.