Brillat Savarin

Brillat Savarin is a triple crème cheese that was developed in the 1930’s by cheese maker Henri Androuet, who named it after the French gastronome (“Tell me what you eat and I will tell you who you are”) and politician Jean-Anthelme Brillat Savarin.

The cheese has a beautiful bloomy rind that functions as a skin to ward off bad bacteria and prevents the cheese from drying out. As with practically all white bloomy rind cheeses, the rind is perfectly alright to eat; in fact, because the cheese ripens from the outside in, you will find most of the complexity of flavor just under the rind. Flavors range from pure creaminess to butter with hints of hazelnuts and when aged a little  mushroom.

Enjoy this cheese with some dried nuts or fresh fruit