Brillat -Savarin
The Brillat -Savarin takes its name from Mr. Brillat -Savarin, a famous French gastronome and licensed epicurean.
It’s a cheese enriched with fat, which gives to it an extreme oiliness .
The aging of the cheese lasts about 2 weeks and it is, basically, the first step in the manufacture of Camembert .
A cottony rind, pure white in colour, which hides a creamy, slightly acid, flavour.
