Brillat Savarin Triple Cream

Brillat Savarin Triple Cream             Cow’s Milk                                             Bourgogne, France

This extravagant and rich triple cream cheese conceived in the 1950’s by Pierre Androuet, is named after the 18th Century food writer, Brillat Savarin. Made from whole milk and added cream, the flavour is influenced by surface Penicillium mould and the micro climate of It’s wooden box.

Wine Pairing: Olivine Brut or Shimmer Frizzante