Brillat Savarin is a triple cream cheese which means it is made from double cream and full fat milk. It was invented in the 1930s and named after the gastronome Jean Anthelme Brillat Savarin and so is a relative newcomer to the cheese pantheon.
A matured Brillat-Savarin has a white, bloomy rind with a centre that is buttery-white in colour. The texture of this cheese is dense, moist, and slightly chalky. It has creamy buttery flavours with hints of nuts and earthiness. Serve with fresh fruits such as peaches and strawberries or drizzle with a little of our Truffle Honey for a decadent treat.