Brillat-Savarin / 200g / Cow/Pasteurised/Animal Rennet / Soft white bloom (triple cream) / Normandie / 39% fat 
 
Faint mould smell and decadent creamy buttery slightly sour taste.
 
 
The very first triple cream cheeses were Created by the Dubuc family in 1890, in Seine-Maritime, under the name Excelsior or "Délice des gourmets". Brillat-Savarin was created by Henri Androuet, around 1930, in honour of the famous French gastronome Jean Anthelme Brillat-Savarin. 
Described as the “foie gras of cheeses”, this is one food that doesn't know force-feeding!
 
It helps to make a mean pepper sauce for your steak. Try it with some freshly chopped garlic and parsley.
 
Brillat-Savarin goes well with White wines from Burgundy (Chablis, Meursault, Rully, Puligny-Montrachet, ...) or Red wines from Burgundy ( Bourgogne Pinot noir, Pommard, ...) or a fizzy wine such as champagne or crémant.