Flavour : buttery, nutty, sour
Aroma : milky

Brillat-Savarin  is an industrial cheese produced by three dairies situated in the Ile de France region. It is a triple cream dessert cheese that was created by cheese-maker Henri Androuët in the 1930s. It is named after 19th century gastronome and epicure, Jean Anthelme Brillat-Savarin.
Brillat-Savarin is matured for about four to five weeks to develop more complex flavours. A matured Brillat-Savarin has a typical white, bloomy rind with an interior paste that is buttery-white in colour. The texture is dense, moist, and slightly chalky with enough lusciousness and creaminess for a triple cream cheese. Flavours are of butter, salt and cream with hints of mushroom, nuts and truffles.
Brillat-Savarin pairs well with Pale Ale and Champagne and sometimes with a Domaine Chandon Rosé or a Viognier.

Country of origin : France
Region of origin : Ile de France
Milk type : cow
Pasteurised : yes
Cheese type : soft bloomy
Fat content : 75%