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Brillat-Savarin is a soft-ripened triple cream cow’s milk cheese.

This cheese is pasteurised. Created by cheese-maker Henri Androuët in the 1930s.

It gets its name after 19th century gastronome, political figure and epicure, Jean Anthelme Brillat-Savarin.

This cheese has a fat content of at least 75% achieved by adding rich, luscious cream to whole milk.

Young cheeses taste similar to fresh cheese but usually they are matured for about four to five weeks to develop more complex flavours.

First, it has a typical white, bloomy rind with an interior paste that is buttery-white in colour.

Then, the texture is dense, moist, and slightly chalky with enough lusciousness and creaminess for a triple cream cheese. Overall, you will enjoy flavours are of butter, salt and cream with hints of mushroom, nuts and truffles.

Brillat-Savarin pairs well with Pale Ale and Champagne.

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