Regular price £4.00 Sale

Although named after a renowned 18th-century gourmand and food writer, Brillat-Savarin was in fact created in the 1930s by Henri Androuët, a famous cheesemaker and affixer. This triple-cream cheese with a fat content of 75 per cent for every 100g is not for the dieter!

When young, it has no rind and a texture like thick crème fraîche; if eaten once it has developed its thin white coat, the paste will have softened to become luscious, creamy and soft.

It goes well with all light fruity wines, in particular Champagnes with some character.

 Strength 5