Brillat-Savarin: non-affine

Like the famous triple cream with rind, Brillat-Savarin non-affine has the same roots and beginnings. Cheese maker Henri Androuet named this for the French gourmet and political figure Jean Anthelme Brillat-Savarin. It is equally as rich and decadent but considered more a ‘fresh cheese’ and thereby more resembles a rich cream cheese.  It is luscious, creamy, and faintly sour on the palate.

How To Enjoy:

Rich with at least 75% fat in dry matter, this cheese is impeccable on the dessert tray matching perfectly with champagne. Serving at room temperature with ripe juicy figs will be the highlight of the evening!