This triple cream cheese was created in the 1930 and named after a famous French Epicurean and gastronomist.
This luscious triple cream cheese has a milky aroma with faintly lemon sour tones and a velvety texture. The flavor is similar to the aroma but with a meadowsweet creaminess which is most addicting. The adage for this cheese used to be "the younger the better" but the Brillat Savarin affiné by Didier Lincet becomes even more buttery and decadent.

Fresh Brillat is meant for dessert, you can serve it with the sweetest fruits or the freshest herbs or try special flavored cheeses like Brillat Savarin with Fines herbes or à la Papaye:
 

Wine: Champagne, Crémant de Bourgogne, White Grave, Sancerre

Monsieur Jean Anthelme Brillat Savarin wrote "Physiology of taste" which bears witness to a lifetime committed to good food. Here are some famous quotes from him:
  “Tell me what you eat, and I will tell you what you are”
“The discovery of a new dish does more for human happiness than the discovery of a new star”