CHARACTERISTICS

Will Studd selected Brillat Savarin is made from whole milk with added crème fraîche in Burgundy. 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.

A little history about Brillat Savarin

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”

Goes well with:

Champagne, sparking wine, Pilsener or blonde beer

Similar cheeses:

Le Delice de Bourgogne, Rouzaire Brillat Savarin