Brillat Savarin Affine "Fromagerie Delin"

Rich, buttery and cloud-like — a classic Burgundy triple cream with a fresh lactic edge.

Brillat Savarin is made from pasteurised cow’s milk with added cream, giving it its famously rich texture. Young, it is dense and fresh with a crème fraîche tang; as it ripens, the paste becomes softer and more mousse-like, with buttery, mushroomy notes developing beneath the rind.

Origin: Burgundy, France
Milk: Pasteurised cow’s milk + cream
Style: Triple cream, white mould
Texture: Dense when young, soft and mousse-like when ripe
Intensity: Mild to medium
Rennet: Animal rennet
Shelf life: Around 7–10 days

Its richness is balanced by a gentle acidity. The centre can be fresh and slightly chalky when young, becoming more supple and buttery as the cheese matures.

Take it out of the fridge around 30–45 minutes before serving. It is excellent with fruit bread, strawberries or simply good baguette.

Champagne and sparkling wine are ideal because the acidity and bubbles cut through the richness. A crisp Chardonnay also works well.

Keep the accompaniments gentle so the creamy paste stays at the centre of the pairing.

Acacias Truffle Honey · Falwasser Crispbreads · Pickled Baby Figs

Délice des Cabottes
Another Burgundy triple cream, with a similarly silky texture and fresh buttery flavour.

Chaource
For something less rich, with more lactic freshness and a slightly chalkier centre.

Brillat Savarin is named after the French gastronome Jean Anthelme Brillat-Savarin. The triple-cream style became famous for adding cream to whole milk to create an especially rich but still balanced soft cheese.

Natural rind note: Small fluffy white mould clusters can occasionally appear on the rind as the cheese ages. They are part of the natural white-mould flora used in this style of cheese.

Ingredients: Pasteurised cow’s milk, cream, salt, cultures, animal rennet.