This very decadent triple cream cheese takes its name from the famous 18th century French food writer Brillat Savarin and was invented in the 1950’s by Parisian affineur Pierre Androuet, the founder of the prestigious Guilde des Fromagers.

Since then the cheese name and recipe has been adopted by many industrial dairies in France. This artisan example, from Bourgogne, is different because it’s one of the few examples still hand made using a traditional slow overnight fermentation technique. The young cheese is then encouraged to develop a thin coat of wrinkled Geotrichum mould, which is naturally found in raw cow’s milk.

Deliciously creamy with a slightly chalky centre when young, the texture gradually breaks down until it can be scooped from the centre with a spoon when ripe....And delicious with a glass of celebratory champagne!!!