The perfect triple cream!
“Tell me what you eat and I will tell you what you are”. These words are from Jean Anthelme Brillat-Savarin, the gastronome, writer and statesmen of the late 18th to early 19th Century from Belley, near Burgundy.
Brillat-Savarin cheese was named by one of Frances greatest fromagers, Henri Androuët in the 1930’s. The interior breaks down, to form a soft cheese, with a fluffy white mould. The centre develops a thick, sticky, cream consistency. Brillat-Savarin has a rich flavour, balanced by a clean saltiness. To be classified as a triple crème, the cheese must have a 75% fat content.
Sold per 1/4, 1/2 or a full wheel of ~500g.
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