Brillat Savarin (KG Price)

The creamy texture flatters the palate and stimulates the taste buds.

Category: Flowery rind
Region: Burgundy-Franche-Comté
Milk type: Cow
Terroir: Cote d’Or

Storage: Keep refrigerated between 3° – 5° C.

Aprox. Net weight: 600 g

Here is the complete list of French cheeses, which can be ordered based on producers’ availability.

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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.

Bernard Antony, the only son of a humble farming family from the Sundgau region of Alsace, transitioned from a manual worker to a mobile grocer, and eventually to a renowned cheesemaker and ripener. Guided by cheesemaster Pierre Androuët, he opened his first cheese cellar at the family farm in 1981.

Today, Fromagerie Antony boasts six cheese cellars behind a historic house, where a dedicated team tends to a variety of cheeses. Committed to remaining a family business and preserving the craft of fine raw-milk cheeses, Fromagerie Antony continues to serve local markets while its cheeses gain global recognition.

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