Description Brillat Savarin was invented in the 1950’s and is named after the 18th century gastronome Jean Anthelme Brillat-Savarin. Fromagerie Rouzaire produce a range of artisan white mould cheeses in the Seine et Marne region, outside of Paris, using traditional cheese production methods and a dedicated affinage facility. The combination of whole cows milk and creme fraiche create a lusciously creamy and rich cheese. Predominant flavours are of butter and cream, accompanied by hints of mushrooms, hazelnuts and occasionally truffles. Note: Occasionally Brillat Savarin will have fluffy white spots/ ‘bunny tails’ on its surface. This is entirely natural and does not pose a food safety issue. The small white mould clusters are Penicillium Candidum, similar the moulds used on brie and camembert and develop when the cheese ages.
