Brillat-Savarin IGP
Burgundy, France
Rich, silky and lightly tangy, a triple-cream cheese that tastes of whipped butter and fresh cream.
The cheese
Brillat-Savarin was created in the 1930s by the Paris cheese merchant Henri Androuët. He named it after Jean Anthelme Brillat-Savarin, the 18th-century French gourmand and food writer. It is a triple-cream cheese: cream is added to cow's milk, so it is far richer than a standard Brie. Since 2017 it has been protected by IGP status, which ties it to its home regions, including Burgundy.
Tasting notes
Young Brillat-Savarin is fresh, mousse-like and gently sour, like crème fraîche. As it matures under its thin, downy rind, it turns denser and silkier, with earthy, mushroomy notes and a hint of pepper. Small orange patches may appear on the rind as it ripens.
How to enjoy
Serve it with fresh strawberries or figs, a drizzle of honey and a baguette. It is classic with Champagne, as the bubbles cut through the richness, or try a crisp Chablis. A small piece goes a long way. Take it out of the fridge 30 to 45 minutes before serving. The petit 100g suits two people; a whole wheel makes a centrepiece.
Shipping & Returns
Shipping options
Free pickup in store (Paddington) is available for all orders.
Local courier (within 40km of Paddington): Rates calculated at checkout based on distance.
Refrigerated delivery available to parts of NSW, ACT, Victoria and Queensland. See our shipping policy for more details.
How will my order arrive?
Temperature-sensitive orders are packed with insulation and ice packs to help them arrive in great condition. Couriers are instructed to leave parcels in a safe place where possible. If re-delivery is required, a re-delivery fee may apply.
For full details, refer to our shipping policy here.
Important to note
If you’re sending cheese as a gift, please provide the recipient’s mobile number and let them know to expect delivery.
Get in touch
If you have any questions about your order, please contact us. We'll aim to get back to you within 24 hours.