Are you looking for a triple crème cheese, look no further than this store and staff all-time fave.
Rich in butterfat with a thin, edible, pillowy white rind, Brillat Savarin melts on the tongue with flavors of fresh cream and white mushroom.
Brillat was created in the 1890s as Excelsior or Délice des Gourmets. Cheesemaker Henri Androuët renamed it in the 1930s as an homage to 18th-century French gourmet, writer and political figure Brillat-Savarin.
Brillat-Savarin is produced all year round in Burgundy and Normandy. It comes in 5 inch wheels and approximately 1.5 inches high, and is aged for one to two weeks.
Classified as a triple cream cheese, Brillat-Savarin has a fat content of at least 75% achieved by adding rich, luscious cream to whole milk.
Young cheeses taste similar to fresh cheese but usually they are matured for about four to five weeks to develop more complex flavors.
A matured Brillat-Savarin has a typical white, bloomy rind with an interior paste that is buttery-white in color. The texture is dense, moist, and slightly chalky with enough lusciousness and creaminess for a triple cream cheese. Flavors are of butter, salt and cream with hints of mushroom, nuts and truffles.