Brillat Savarin is a cow's milk, triple cream cheese, meaning cream is added to the milk during the cheese making process. The addition of cream makes a rich, opulent cheese, but also provides some gentle lactic and acidic notes on the palate. Brillat Savarin was created in 1890 in the Bugey region of Western France, and was originally called ‘Délice des Gourmets’. It was re-named in the 1930’s after the famous food critic and lawyer Jean Anthelme Brillat Savarin.
Brillat-Savarin has a typical white, bloomy rind. The paste is buttery-white in colour and is dense and creamy in texture. It has a milky aroma and on the palate it is rich with a slight sourness and earthy undertones.
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