Brillat Savarin was invented in the 1950’s and is named after the 18th century gastronome Jean Anthelme Brillat-Savarin.
This example from Fromagerie Lincet uses a slow, gentle fermentation in small batches to create a chalky cheese that gradually breaks down to a sticky, spoonable texture.
A unique combination of moulds including geotrychum candidum are introduced to the curd to create a thin, wrinkly rind which is an essential element of this PGI-protected cheese. The wooden box provides the ideal environment for the cheese to thrive without being suffocated by paper.
Occasionally, white fluffy penicillium candidum moulds pop up on the surface, out pacing the geotrychum. These are quite normal and not harmful.