Brillat Savarin 500g – Rouzaire
Made from whole milk with added crème fraîche, Brillat-Savarin can be served at many different ages. When young the texture is dense, the rind is mild and the flavour has a pleasant crème fraîche tang. As it matures, the rind blooms and becomes spicy, and the texture is like a rich, buttery mousse. For an indulgent breakfast, try Brillat-Savarin smeared on dense fruit bread, served with strawberries and Champagne.
Between the two world wars, French cheesemaker Henri Androuët – son of the renowned French Maître Fromager, Pierre Androuët – created this benchmark triple cream cheese. Triple cream cheeses were first made in the early 20th Century, by adding extra cream to the whole milk used to make cheese. Brillat-Savarin is named after the renowned 18th Century lawyer, politician, author and gastronome, Jean Anthelme Brillat-Savarin. His famous book, The Physiology of Taste, is still sold today, and contains many well-known sayings such as:
“Tell me what you eat and I shall tell you what you are”
“A dinner which ends without cheese is like a beautiful woman with only one eye”
The Rouzaire family have been making traditional cheese for 3 generations in the Seine-Marne region of Northern France.
- Cheese Type: White Mould
- Country: France
- Milk Type: Cow
- Pasteurisation: Pasteurised
- Rennet Type: Animal Based
- Classification: Artisan