Brillat-Savarin is pure indulgence. The soft, triple cream cow’s cheese is encased in a light, fluffy rind that gives way to a rich and oozing inter...
Brillat-Savarin is pure indulgence. The soft, triple cream cow’s cheese is encased in a light, fluffy rind that gives way to a rich and oozing interior. The irresistibly silky texture and deep creamy flavour pairs beautifully with champagne or crisp, fruity white wines.
Named in the 1930s after the 18th century French gastronome Jean-Anthelme Brillat-Savarin, this cheese was the first of its kind to be enriched with fat, making it a truly decadent treat. A little goes a long way so it’s a perfect choice for canapés or as part of a varied cheese board.
Whether you're looking for easy starters for Easter brunch, Christmas, Summer picnics, or casual get-togethers, a well-curated charcuterie board offers something for everyone. Here's our guide to craft the perfect charcuterie board.
Here at Fine Food Specialist, we offer an immense selection of cheese and charcuterie to entice even the most adventurous gourmands. There’s so much to talk about our amazing range, but the best way to discover your favourites or expand your culinary horizons is to sample a great range of cheeses and cured meats. Here we go in depth about our fantastic collection of artisan cheeses and specialist charcuterie. Scroll through to find out more and start exploring!
https://www.finefoodspecialist.co.uk/brillat-savarin-affine-cheese?___store=default2138Brillat-Savarin Affine Cheese, 200ghttps://www.finefoodspecialist.co.uk/media/catalog/product/b/r/brillat_savarin_plain_.jpg10.9510.95GBPOutOfStock/Cheese/Cheese/French Cheese/Cheese/French Cheese/Soft Cheese/Cheese/French Cheese/Brie Cheese/World Cuisines/World Cuisines/French Ingredients/January Food Sale5899426423221226276125899221<p><span style="font-size: medium;">Brillat-Savarin is pure indulgence. The soft, triple cream cow’s cheese is encased in a light, fluffy rind that gives way to a rich and oozing interior. The irresistibly silky texture and deep creamy flavour pairs beautifully with champagne or crisp, fruity white wines.</span></p>
<p><span style="font-size: medium;">Named in the 1930s after the 18th century French gastronome Jean-Anthelme Brillat-Savarin, this cheese was the first of its kind to be enriched with fat, making it a truly decadent treat. A little goes a long way so it’s a perfect choice for canapés or as part of a varied cheese board.</span></p>
<p> </p> <p><span style="font-size: medium;"><strong>Origin:</strong> France </span></p>00add-to-cart
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