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One of the new charmers on the British cheese scene. Small and powerful goat’s cheese, washed in Somerset Cider Brandy....
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Uses perry as its wash and has a sticky yellow-orange rind which is very pungent. Soft and creamy...
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Brillat Savarin



Brillat-Savarin is a soft, white-crusted cow's milk cheese named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin. The cheese was created in the 1930s by cheesemaker Henry Androuët.

Brillat-Savarin is produced all year round, mainly in Normandy. It comes in wheels 12-13 cm in diameter and approximately 4 cm thick, and is aged for one to two weeks. It is also available as a fresh cheese (non affine) that resembles rich cream cheese.

It is a triple cream brie that is luscious, creamy and faintly sour. Try it with medjool dates. It also pairs beautifully with champagne, because of its creaminess combined with its brie aroma and slight sharpness.

Normandy France
Normandy

Unpasteurised Cows Milk
Country France
Area of origin Normandy
Milk Cow's milk enriched with cream (unpasteurised)
Style Very soft, bloomy rind
Pungency Very mild
Fat content 70%
Ripening 3 weeks
Wine Champagne, Californian sparkling wine

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