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When we first tasted this we were absolutely awe-struck. It was as if someone had created a cheese with the texture and sweet flavors of a rich cheesecake, and then studded it in golden raisins. Smooth, dissolve-in-your-mouth good. The fabulous texture of creamy Brillat Savarin - super rich and sumptuous - gets an extra dose of delicious with the addition of plump and sweet raisins. This 75% butterfat cheese now becomes a versatile addition. Use it as an appetizer on a cheese, as a sweet finish on a cheese and...
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A buttery and creamy cheese from Fromagier Didier Lincet, this is a twist on the beloved Brillat Savarin. Milky aromas, lemon sour notes and velvety textures are joined with fruity and sweet chunks of papaya. The combination is spectacular, and perfect for dessert. Pair with champagne or a Sancerre.
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Petit Brillat Savarin with Raisins (7-oz.) by igourmet
This wonderful dessert cheese combines the triple cream decadence of Brillat Savarin with the delicate fruitiness of raisins. If we're being truthful you could easily enjoy this for breakfast, lunch and dinner, but limiting it to appetizer or dessert may be best for all concerned.
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This unique new cheese combines the famed decadence of fresh Brillat Savarin generously coated with a mix of wild herbs and garlic. This makes a very tasty appetizer, especially served on toasted crostini. Delicious with a simple green salad.
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Mini Brillat Savarin with Pepper - Pre-Order - 6 x 3.9 oz. Case
These small triple creme rounds from Burgundy, France are buttery and rich. Available in plain or covered, the paste is fresh and creamy making the cheese very compatible with each additional ingredient.
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When we first tasted this we were absolutely awe-struck. It was as if someone had created a cheese with the texture and sweet flavors of a rich cheesecake, and then studded it in golden raisins. Smooth, dissolve-in-your-mouth good. The fabulous texture of creamy Brillat Savarin - super rich and sumptuous - gets an extra dose of delicious with the addition of plump and sweet raisins. This 75% butterfat cheese now becomes a versatile addition. Use it as an appetizer on a cheese, as a sweet finish on...
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The cheese Brillat~Savarin was created in the 1930s by Henri Androuet, father of Pierre Androuet who Is a French cheese expert. It was named for Billat~Savarin, a famous writer in 18th century France, whose book "The Physiology Of Taste" has become required reading for anyone in the food industry. This aged version features Perigord Truffles.
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These small triple creme rounds from Burgundy, France are buttery and rich. Available in plain or covered, the paste is fresh and creamy making the cheese very compatible with each additional ingredient.
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These small triple creme rounds from Burgundy, France are buttery and rich. Available in plain or covered, the paste is fresh and creamy making the cheese very compatible with each additional ingredient.
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(US)
