- Shipping Requirements: Overnight
- Milk Type: Cow
- Texture: SemiSoft
Brillat Savarin - 17oz
Product ID: 5229001
This rich, decadent cheese, created by Henri Androuet in the 1930's, is named for the groundbreaking French gourmand, Jean Anthelme Brillat-Savarin, author of the 1825 tome "Physiologie du Gout" ("The Physiology of Taste.") Made with pasteurized cows' milk with extra cream added to the curds, it is covered with a bloomy rind, similar to Brie. This triple-creme is velvety smooth and buttery with a moderate brininess and an earthy, tangy flavor. Made in Seine-et-Marne by Tradition Briarde.