Brillat SavarinIle de France, France Pasteurised Cow's Milk
This triple cream white mould was created in the 1930’s by Henri Androuët and named after the renowned 18th Century food writer, Brillat-Savarin who claimed ‘A meal without some cheese is like a beautiful woman with only one eye’.
Mild in flavour when young, it will develops rich, complex, earthy flavours as it matures. The white velvety mould encases a luscious, creamy interior. During maturation the rind may develop small patches of orange mould and a peppery flavour emerges.
Perfect with Champagne.
$12.50 / quarter