Brillat Savarin is a triple cream cheese that is made with 75% fat in dry matter. It was created in the late 1890’s near Forges-les-Eaux but was named in 1930 after French gourmet Jean Anthelme Brillat-Savarin.
Brillat Savarin has a rich and creamy texture, a bloomy rind and a slightly sour, lactic flavour that becomes earthy and nutty as the cheese ripens.
This cheese is aged for 4 to 5 weeks and is made with pasteurised cows’ milk and traditional rennet.
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