FR
Brillat-Savarin is a creamy cheese that’s soft on the palate and may be enjoyed young and fresh. Its white, fine, creamy, consistent interior develops subtle lactic aromas and a distinctive sour cream taste. In its matured version, covered with an ivory-white bloomy rind, its acidity fades, giving way to fruity flavours; on the palate, it releases hints of mushrooms, undergrowth and hazelnuts, combined with a taste of cream.
"Brillat-Savarin is right for the times we live in, where we’re looking for real, authentic products with roots and a history… and also offer us pleasure."
"Meilleur Ouvrier de France" (France’s Best Worker), Ludovic Bisot is a cheese-maker and mature from Rambouillet. He’s one of the founder members of the “Fromaginaire” group.
"I particularly want to emphasise just how good this cheese is in the kitchen. I’m both a cheese-maker and a restaurateur, and I think Brillat-Savarin is the only one of its kind"
Rodolphe Le Meunier, “Meilleur Ouvrier de France” (France’s Best Worker) and Best International Cheese-maker at the International Caseus Awards in 2007.