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Cheese Culture

Brillat Savarin

Brillat Savarin

Cheese Type

This triple cream white mould was created in the 1930s by Henri Androuët, and was named after the renowned 18th century gourmet Jean Anthelme Brillat-Savarin, who claimed ‘Dessert without cheese is like a beauty with only one eye’.

The cheese is mildly tangy when young, but as it matures it will develop rich, complex flavours of mushroom and salted cream that meld beautifully together. 

The white velvety mould encases a soft and creamy interior. During maturation the rind may develop small patches of orange mould.

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