BRILLAT SAVARIN GPI
Soft and creamy taste, well matured cheese.
"A meal without some cheese is like a beautiful woman with only one eye.”- said the famous gastronome and cookery writer Jean Anthelme Brillat Savarin.
Henry Androuet, well known for his important cheese production, chose a triple cream cheese to name after him in the 1930s, in honor of the man who recommended the consumption of cheese at every meal.
The idea had an immediate success and some cheese makers have kept up with the tradition.
Henry Androuet, well known for his important cheese production, chose a triple cream cheese to name after him in the 1930s, in honor of the man who recommended the consumption of cheese at every meal.
The idea had an immediate success and some cheese makers have kept up with the tradition.
Slightly neutral when it's fresh, this cheese can develop a pronounced taste if well matured. His taste is soft and creamy.
During the maturing period, this cheese is covers with a soft white velvet. Then small orange particles can appear.
During the maturing period, this cheese is covers with a soft white velvet. Then small orange particles can appear.
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500 g (17.5 Ozs)
Description
- Weight: 500 g (17.5 Ozs)
- Refining: Minimum 3 weeks. For US delivery maturing extended over 60 days
- Cheese: Entire
- Milk: Cow
- Treatment: Raw milk
- Dough: Uncooked, unpressed soft cheese with a white mould
- Season(s): Spring, Summer, Fall
Ingredients:
Cow milk, salt, ferment, rennet, cream
Wine and cheese pairing
- RED WINE: St Emilion (Merlot, Cabernet-Franc grapes)
- SPARKLING WINE: Champagne (Chardonnay grape)
Nutritional values
- FOR 100G
- Energy (KJ): 1629
- Energy (KCAL): 395
- Lipides (G): 40
- Saturated fat (G): 0
- Carbohydrate (G): 3
- Sugar (G): 0
- Proteins (G): 8
- Salt (G): ‹2
Allergens
- Allergens: Milk and derivatives Egg and by-products of the egg Nut