Brillat-savarin

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…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.

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