• Quality whole cow’s milk, cream, some lactic ferments, a hint of animal rennet, a pinch of salt…
  • The Brillat-Savarin honours Jean Anthelme Brillat Savarin, a French gastronome and politician to whom we owe the phrase “A dessert without cheese is like a beautiful woman without a heart.”
  • A triple-cream cheese made with quality cow’s milk containing extra cream for a rich texture and a mellow taste.

Our Brillat Savarin are available :

  • in 200g and 500g sizes
  • with pasteurised milk and pasteurised cream


Brillat Savarin map –  From : INAO / IGBC



  • A soft triple cream cow’s milk cheese
  • No rind
  • A white, uniform interior
  • Lactic smells (milk, crème fraîche)
  • A creamy and fresh texture
  • A salty and slightly acidic, lactic taste
  • Delicate flavour of crème fraîche


Tasting suggestions

  • A cheese that goes well with sandwiches, salads or even bagels In a nutshell, it is ideal for a great brunch
  • A highly sought-after texture that melts in your mouth. In tarts or in quiches, for example.
  • Pairs well with white Burgundy wines (Meursault, Chablis, Crémant de Bourgogne)



  • A soft, triple cream cow’s milk cheese with a mould rinde
  • A velvety white rind
  • An ivory coloured interior
  • Notes of fungus and crème fraîche
  • Creamy and smooth texture
  • A slightly salty and acidic, lactic taste
  • Delicate flavours of cream and butter


Tasting suggestions

  • A cheese platter that will delight any guest
  • In pieces as a salad garnish
  • On oven baked toast
  • Pairs well with white Burgundy wines (Meursault, Chablis, Crémant de Bourgogne)