- 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
To find out more :
Download :
- Fresh Brillat Savarin Lincet 200g product information sheet
- Ripened and fresh Brillat Savarin Lincet 500g product information sheet
- Ripened Brillat Savarin Lincet 200g product information sheet
- Tasting notes for fresh Brillat Savarin Lincet
- Tasting notes for ripened Brillat Savarin Lincet
Links :
LE BRILLAT SAVARIN
Description
- 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)
THE AGED BRILLAT SAVARIN
Description
- 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)