Brillat-Savarin Refined

It is a pasteurized cow's milk cheese of about 500g with 40% fat on finished product.

Brillat-Savarin is part of the soft cheese family with a bloomy rind.

From its slightly lactic smell comes a creamy, unctuous taste that does not leave one indifferent.
The white color of the rind leans towards that of the butter inside.
Eaten year-round but its optimal season is April to October.

This cheese is a triple cream cheese that is soft on the palate and is best eaten young and fresh.
Created as early as 1890, by the Dubuc family, in Seine-Maritime, under the name of "Excelsior" or "Délice des gourmets" and renamed, in the 1930s in honor of the magistrate and famous gastronome Brillat-Savarin.