Brillat-Savarin is a decadent triple creme cheese ripened under a thin coat of wrinkled yellow Geotrychum mold and that makes is unique.
This mold is rarely used because it is hard to wrap, but the poplar wooden box creates the ideal, moist micro-climate for it to thrive.
This Brillat-Savarin is deliciously creamy with a slightly chalky center when young, the texture gradually breaks down until it can be scooped from the center with a spoon close to its use-by date.
Occasionally this Brillat-Savarin will have fluffy white spots on its surface. This is entirely natural and does not pose a food safety issue. The small white mold clusters are Penicillium Candidum, similar to the molds used on brie and Camembert and develop when the cheese ages.
Try this gourmet cheese with strawberries, black cherry jam, honey and French baguette, while sipping a glass of sparkling wine.
Ingredients:pasteurized cows milk, cream, salt, cultures, rennet