Raw cow's milk cheese enriched with cream, Brillat Savarin is the oldest of the triple creams.
This means that it contains at least 75% fat.
Described as the "foie gras of cheeses", this cheese appeared on the tables during meals of high gastronomic level.
Data sheet
- Type of milk
- cow
- Label
- IGP
- geographic origin
- Bourgogne
- view
- Slight white floral rind. Thin and homogeneous clear ivory paste.
- taste
- Slightly acidic with a hint of salt. Melting texture.
- nose
- Smell of cream or fresh butter.
- type of milk
- raw milk
- Intensity
- Soft and Fresh
- Affinage
- 5 to 10 days
One day, I tasted Brillât Savarin… A mild and fine cheese, I understood why it was considered the foie gras of cheeses. The Savarin brilliance perfectly conveys the taste of truffles.