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Cheese Description:

» Brillat-Savarin «

This cheese was created in 1930's by Henri Androuet and was named after the renowned 18 century French food writer Brillat-Savarin. It is a soft-white cheese of round shape with a thick, velvety, white crust. It is a triple cream cheese similar to Le Saulieu, Lucullus and Boursault. Affinage takes one to two weeks.

Country:	France
Milk:	cow milk
Texture:	semi-soft
Fat content:	75 %
Recommended Wine:	St. Emilion
Producer:	Xavier Bourgon 6 Place Victor-Hugo 31000 tarbes


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