Brillat Savarin

A Triple cream from Burgundy, France-first created in 1930's. The 75% butterfat triple cream has a delicate, thin, edible bloomy rind. Flavours are fresh, lactic, buttery and mushroomy, with notes of nuts and truffles. Texture is soft and creamy, but also dense and slightly chalky. Pair with champagne or sparkling wine.