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Deliciously creamy with a slightly chalky centre when young, the texture gradually breaks down until it can be scooped from the centre with a spoon.
Brillat Savarin takes its name from the famous 18th century French food writer Brillat Savarin and was originally created in the 1950s by Parisian affineur, Pierre Androuet. This example from Bourgogne stands out from the crowd with its unique coat of wrinkled yellow Geotrychum mould naturally found in unpasteurized cow’s milk.
The wooden box creates the ideal moist micro-climate for it to thrive. The dense curd has a slightly chalky centre when young, with the texture gradually breaking down until it can be scooped from the box with a spoon close to its best before date.
Selected by Will Studd Brillat Savarin 200g Calendar Cheese Note 702962