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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, […]