We are a 2020 Sofi Award Winner for Best New Product - Aphrodite Goat Halloumi

Brillat Savarin IGP

Tasting Notes.

Will Studd Brillat Savarin is a decadent triple-cream cheese is the perfect party pleaser. It takes its name from the famous 18th century French food writer Brillat Savarin, and was originally created in the 1950s by Parisian affineur, Pierre Androuet.

This example from Bourgogne is unique because, unlike its industrial cousins, it’s ripened under a thin coat of wrinkled yellow Geotrychum mould naturally found in unpasteurised cow's milk. This mould is rarely used because it is hard to wrap, but the poplar wooden box creates the ideal, moist microclimate for it to thrive.

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 close to its use-by date.

Note: Occasionally our Brillat Savarin will have fluffy white spots/ 'bunny tails' on its surface. This is entirely natural and does not pose a food safety issue. The small white mould clusters are Penicillium Candidum, similar the moulds used on brie and camembert and develop when the cheese ages.

 

WATCH VIDEO

Source.

  • France (Bourgogne)
  • COW'S MILK
  • SOFT SURFACE-MOULD RIPENED
  • France (Bourgogne)

  • COW'S MILK

  • SOFT SURFACE-MOULD RIPENED