Brillat-Savarin: non-affine
July 31, 2017
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, […]