Rich, decadent, velvety white would be a description of the French Brillat-Savarin many will share. This triple cream gourmet cheese is one of the richest French cheeses. Henri Androuet created the Brillat-Savarin and named it after the famous 18th century French gastronome, Jean-Anthelme Brillat-Savarin, the author of the 'Physiologie du gout' (Physiology of Taste), published in 1826; 'Tell me what you eat and I will tell you what you are.'
Brillat-Savarin is made from pasteurized cow's milk and enriched with cream. It is a round cheese, a little over 1 pound, with a very soft interior. The cheese has a creamy taste, and a milky aroma with light lemon sour tones.
When serving French cheese, this would be one that is a clear winner and can be combined with all kind of accompaniments, like dried fruits, variety of crackers and crusty bread, honey, fruit pastes etc.
This item is perishable and will require an insulated shipping container and freeze packs and must ship by shipping methods taking a maximum of two days.
Ingredients: Pasteurized cow's milk, cream, salt, lactic and ripening culture, calcium chlorhyde, rennet.