This magnificent cheese was created by Henri Androu‰t sometime between the First and Second World Wars, and was named after the illustrious gastronome Brillat Savrin, famous for his writing "The Philosophy of Taste". Its origins are from the Normandy area, but can now be found further afield in the Bourgogne region. Brillat-Savarin is a triple cream cheese made from pasteurised cows' milk. A very rich cheese, 75% in fat content owing to the enrichment with an additional quantity of cream.

It is hand made in a traditional manner by ladling of the curds into each individual cheese mould. It has a downy white mould on the rind, which gradually breaks down to a reddish-brown, mottled rind after a few weeks. Quite firm but very buttery at room temperature. The flavour is slightly salty but with a sweet aftertaste. Drink with fruity wines, and Champagne. Air freighted direct from Paris

Want some Crackers with it?. Try these Lavoche biscuits.

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