Brillat Savarin

This triple creme is a soft-ripened delight made of pasteurized cow’s milk enriched with cream. It was conceived by cheesemaker Henri Androuet in the 1930s and was named after the renowned 18th Century French food writer Brillat Savarin. It has a white, downy rind and a mousse-like texture. It is unctuous, intensely creamy, and has a pleasant earthy mushroom flavor. Tipping the scales at 75% butterfat and more rich than butter, this is the legal limit for triple creme. Try it with a brut rosé for a special occasion.