…is a soft, white crusted cow’s milk cheese with at least 75% fat.

Named after the 18th century French gourmet and politicial figure Jean Anthelme Brillat-Savarin.

Produced all year round in Burgundy and Normandy.

Best enjoyed with covered honey. Cheese itself is slightly resembling ricotta cheese but it’s slightly heavier yet creamy and soft.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Blog at

Up ↑