Named after the 18th-century gastronome Jean Anthelme Brillat-Savarin, Brillat-Savarin Affine is a French triple-cream cheese that’s rich, decadent, and velvety in texture. This indulgent cheese from renowned affineur Rodolphe Le Meunier is made from cow’s milk enriched with extra cream. As opposed to traditional Brillat-Savarin, which is aged for about two weeks, this is “affine,” or aged for three to four weeks or more, during which it develops a soft, bloomy white rind and an incredibly soft, silky, luscious, buttery, fudgy, oozing interior. The flavor is deeper and more complex as well: It’s still mild and tangy, with notes of fresh cream and cultured butter, but with more pronounced mushroomy, nutty, and earthy notes.
This cheese is a showstopper on any cheese board, pairing beautifully with fresh berries, ripe figs, or a drizzle of local honey. You can also spread it generously on crusty baguette slices or serve it alongside toasted nuts and fruit preserves.
- Pairings: sparkling wines like Champagne, crisp and mineral-driven Sauvignon Blanc
Ingredients: Pasteurized cow's milk, cream, salt, animal rennet, ferments
Nutritional information coming soon
Nutritional information coming soon