- Cow's milk -
Originally created during the 1930's by well known cheese affineur Henri Androuet, Brillat Savarin was named after the famous 18th century gastonome. Brillat Savarin is one of France's classic triple créme cheeses.
Cheeses like Brillat Savarin that are classified as triple cream must have a fat content of at least 75%. This is achieved by adding cream to whole milk during production.
The predominant flavors are of butter, salt and cream, accompanied by hints of mushrooms, hazelnuts and occasionally truffles. The interior paste is buttery-white in color with a dense, moist and slightly chalky texture.
Please note: Because our cheeses are cut by hand exact weights may vary slightly.