Normandy / Burgundy, France
Pasteurized Cow *In countries where it is allowed, unpasteurized milk is used*
Named after the famed French gourmand Jean Anthelme Brillat-Savarin, author of The Physiology of Taste. He is quoted as saying "Dessert without cheese is like a beautiful woman with only one eye." Triple cremes have traditionally been served at dessert because of their richness and the way they coat the palate, but they are frequently found on appetizer trays now too.
Uncooked and unpressed, Brillat Savarin is not your everyday triple-creme. It is rich, buttery, sweet and tangy all at the same time and oh boy does it pair well with Champagne.
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