Brillat-Savarin
This triple-cream cheese was named in the 1930s in honour of Jean Anthelme Brillat-Savarin, a famous 18th-century gastronome and author of “The Physiology of Taste”. Enriched with cream, it is almost butter-smooth. It gained a PGI in 2017.
- Milk: Cow
- Family: Bloomy rind
- Origin: Burgundy, France
- Best season: all year round
Ripening
Eaten fresh or ripened for 1 to 4 weeks.
What to serve it with
Fresh strawberries or raspberries