Jean-Anthelme Brillat-Savarin was an 18th century politician and renowned gastronome. This triple-cream cheese was dedicated to him.
Produced between Burgundy and Champagne, it has recently been awarded an IGP. The creamy texture is enriched, which flatters the palate and stimulates our taste buds with its unctuousness. Fresh and rindless in its early stages, it then develops a smooth, white surface bloom, which thickens to ivory. The paste is always immaculate white, the nose is very discreet, the palate offers buttery lactic notes, enhanced by fresh mushroom on a slightly longer maturation. The latter consists mainly in the development of the rind, and will help to erase the acidity present at the start.
