Brillat-Savarin
Soft, bloomy (triple cream) from Burgundy / Normandy, France
A triple-cream cheese named after Jean Anthelme Brillat-Savarin, the 18th-century French gastronome. Young, it is fresh, light and almost like cream cheese; ripened, it becomes rich and buttery, with a gentle mushroomy rind. Serve it with Champagne and fresh berries.
Tasting notes by Morgan McGlynn Carr