Brillat-Savarin is Fromagerie Delin's core business. This cream-enriched cheese has a rich and varied history. In fact, it was to pay tribute to Jean-Anthelme Brillat-Savarin (1755-1826), a renowned figure of the Revolution and, above all, a fine gourmet, that Henri Androuet had the idea of ​​naming a cheese after him around 1930.
It is a soft cheese made from lactic curd, previously enriched with cream before maturation. It can be eaten fresh, where the sweetness and creaminess will dominate with notes of cream and a hint of acidity and freshness.
With maturing, its pretty bloomy rind appears after a few days and will give it a more pronounced character. But once again, it is the creaminess and suppleness of the paste that will give it all its characteristics. To the existing creamy taste, nuances of hazelnut and mushrooms from the rind are added, which will give it all its aromatic complexity.
Brillat-Savarin has been PGI since 2017, its production area stretches from the south of Ile de France to Burgundy.
Sold sliced.