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Triple cream truffle cheese

Fromage crémeux aux Truffes

Brillat Savarin,soft and creamy taste,well matured cheese

Brillat Savarin and black truffles : the wedding. The black truffles was back on the french table in the 18 century, thanks to Mr Birllat-Savarin the famous french culinary critic. Begining of the 20 century, Mr Androuet, the first french fromager (cheese master) renamed a cheese called "delice des gourmets" into Brillat-Savarin due to its softness and smoothness.
It was absolutely obvious, due to their history, that we have to marry theese 2 products for our gourmet pleasure. And it works beyond our expectation. The cheese underlines the falvor of the black truffles (nutty and woodland undergrowth). A Paradise Gourmet !

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300 g (10.5 Ozs)
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Description
  • Weight: 300 g (10.5 Ozs)
  • Refining: ???
  • Cheese: Pieces
  • Milk: Cow
  • Treatment: Raw milk
  • Dough: Uncooked, unpressed soft cheese with a white mould
  • Season(s): ???
CARTE ILE-DE-FRANCE
Ingredients: Cow milk, salt, ferment, rennet, cream
Wine and cheese pairing
  • Wine: ???
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