Brillat Savarin
The milk used is collected every day in Seine et Marne and does not undergo any heat treatment*. 2.5 litres are needed to make Brillat Savarin 500gr and 0.5l for the 100gr.
This is a whole milk cheese enriched with fresh cream, which is skimmed from the milk used to make Brie and Coulommiers.
It is traditionally made over several days. The cream is ladled into the mould. Mastering the drying process during its passage through the dryer is a key factor in ensuring that the cheese ripens properly, as it is a very moist cheese. This stage requires the ripener’s expertise and appropriate facilities.
All the care that goes into making this cheese makes it a gourmet, full-flavoured cheese that delights young palates and discerning gourmets alike.
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