Brillat-Savarin — a French triple-cream cheese, named after Jean Anthelme Brillat-Savarin, the 18th-century gastronome and author of La Physiologie du Goût. Triple-cream means that extra cream is added to the milk before the cheese is made, bringing the fat content to at least 75% in dry matter. The result is a cheese that is extraordinarily rich — closer to butter than to a standard soft cheese — with a texture that is dense, smooth and yielding, and a flavour that is pure, clean dairy: fresh cream, a mild lactic tang, and a gentle sweetness that sits behind the richness. The bloomy white rind develops during a brief maturation of around two weeks. When young, the rind is thin and white and the paste is firm and chalky at the centre. As it ripens, the paste softens from the rind inward and the flavour develops — the lactic tang becomes more pronounced, the cream character deepens, and a slight mushroomy note appears from the rind. At full ripeness, the entire paste is soft, unctuous and spreadable. The rind is edible and adds a subtle earthy counterpoint to the richness of the cream. This is a 500g whole wheel — a generous format that makes sense for sharing, for a dinner party cheese course, or for anyone who finds smaller portions insufficient. It is one of the most indulgent cheeses in the French repertoire, and it does not pretend otherwise. Origin: France Ingredients: Cow's milk, cream, salt, rennet. Storage: Refrigerate. Use within a few days of receipt for best condition, or allow to ripen further if you prefer a stronger, more developed flavour. Bring to room temperature before eating — at least 30 minutes. Net: 500g (whole wheel) Allergens: Milk.
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