Brillat Savarin | 500g

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Brillat Savarin also known as ‘Excelsior’ was invented by Henri Androuet in the 1930s to pay homage to the famous gastronome Jean Anthelme Brillat Savarin. As known in the triple c ream recipe, the producers add extra cream to reach 75% of fat. Made from pasteurized cow’s milk, young Brillat has a milky aroma, slighly salty with lemon sour flavours hints. Aged, the smooth and creamy cheese tends to be more buttery and get some brioche notes. A pairing with cucumber or red radish finely sliced is refreshing for your appetizer. Wine Pairing: Red wines (Bordeaux)White wines (Chardonnay, Gewurztraminer, Pinot Gris)Sparkling wines (Champagne, Prosecco) Pack Size X 500g Origin : France, Seine-et-Marne Show more