BRILLAT SAVARIN
The Product
A luxuriously creamy triple-cream cheese named after the famous French gastronome. The "affiné" (aged) version develops deeper, mushroomy flavors while maintaining incredible richness.
Origin & Terroir
Created in Normandy in the 1930s, now also made in Burgundy and Île-de-France. Protected by IGP (Indication Géographique Protégée), ensuring traditional production methods.
How to Enjoy
Serve at room temperature when unctuous and flowing. Pair with Champagne (a classic match), Sauternes, or crisp white Burgundy. Spread on baguette or enjoy with fresh fruit. Perfect for impressing dinner guests.
Did You Know?
Named after Jean Anthelme Brillat-Savarin, author of "The Physiology of Taste" (1825). With 75% fat content, it's one of the richest cheeses! The aging process creates a wrinkled rind and deeper flavors than fresh Brillat-Savarin.