Brillat Savarin 250g

This triple cream pasteurised milk cheese was created by cheese-maker Henri Androuët in the 1930s. It is named after 19^th century gastronome and epicure, Jean Anthelme Brillat-Savarin.

It is creamy, dense and  buttery, nutty and sour. Flavours are of butter, salt and cream with hints of mushroom, nuts and truffles.

Suggested Pairing: Pale Ale, Champagne, Puligny-Montrachet, Meursault.