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 white coat of p.candidium mould. 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.
The philosophy behind the ‘Selected by Will Studd’ label is a range of cheese with the finest provenance, texture, aroma, and flavour.