This particular Brillat Savarin is unique because it is ripened under a thin coat of wrinkled yellow Geotrychum mould naturally found in unpasteurised cow's milk. This mould is rarely used because it is hard to wrap, but the poplar wooden box creates the ideal, moist microclimate for it to thrive.
Brillat-Savarin cheese is a decadent triple cream gourmet cheese; one of the richest cheeses. A taste to be savored when you are feeling truly ready to be pampered. Brillat-Savarin was created by Henri Androuet. He gave it the name of the famous 18th century French gastronome, Jean-Anthelme Brillat-Savarin, the author of the 'Physiologie du gout' (Physiology of Taste), published in 1826; 'Tell me what you eat and I will tell you what you are.'
Brillat-Savarin is made from pasteurized cow's milk, enriched with cream. It is a soft-white cheese of round shape with a thick, velvety, white crust. It has a light downy white rind and the cheese cuts like butter.