Gastronomist, Brillat Savarin is the oldest cheese enriched with cream. It was created in 1930 by Henri Androuet in tribute to the famous French gourmet of the eighteenth century, Jean Anthelme Brillat-Savarin. He describes it as "the foie gras of cheeses".
 
 
This cheese is a triple cream, from a tradition of Seine-et-Marne. As the cuisine was rarely made with cream, the surplus was then added to the curd. This cheese richer in cream is however not fatter than some pasta pressed because it remains very wet.
 
Our Brillat-Savarin is offered creamy to the heart to give free rein to your creativity. For a smooth tasting, Brillat-Savarin goes very well with Viennese breads. For a more gourmet tasting, the fruit breads make this cheese a dessert. Finally, for a refined tasting, the Champagne brings freshness to the creamy cheese and the bubbles prolong the tasting of the dough.