Originating from French Burgundy Brillat-Savarin, a pasteurised cow’s milk cheese, is named after the French gastronome Jean Anthelme. Additional cream is added during the cheese making process creating a rich and a supple cheese with a velvety texture. when served at room temperature. Our Brillat-Savarin has been sliced in half and lightly filled with a Summer Truffle paste giving it a delciate falvour against the richness of the cheese. If you want a more intense truffle flavour serving it with truffle honey is highly recommended.
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