Brillat-Savarin

This is a relatively modern cheese first created in the 1930’s by Henri Androuet, a famous French cheesemaker and affineur. Rich and decedent, it is categorized as a triple-cream cheese with a texture and slight tang reminiscent of crème-fraiche.

How To Enjoy:

Beautiful to behold and synonymous with celebration, it is often seen at Christmas, Valentine’s Day, weddings, and birthday milestones. Best presented on board or dessert plate, it pairs beautifully with all light fruity wines and is particularly complemented by champagne.