Brillat Savarin

Fabulous raw cow's milk cheese with triple milk cream. A newly developed cheese, invented at the end of the 19th century and dedicated ad honorem to the famous gastronome Monsieur Anthelme Brillat-Savarin.

 

With its soft texture and flowery rind, the main characteristic is its inimitable creaminess due to the fat: in fact, during the preparation phase, an important percentage of cream is added to the milk. The result is a cheese with an inimitable taste, full, decidedly buttery, even in consistency, which creams starting from the sub-rind, becoming spreadable. It has recently been recognized by the European Union with the IGP mark

 

Remove it from the refrigerator at least 30 minutes before consumption and enjoy it at room temperature to fully enjoy the taste and creaminess.