Brillat-Savarin has a fat content of at least 75%, obtained by adding rich and creamy cream to pasteurized cow's milk.
The young cheese tastes similar to fresh cheese but is usually aged for four to five weeks to develop more complex flavors.
An aged Brillat-Savarin has a typical white, bloomy rind with a buttery white interior. The texture is dense, moist, and slightly chalky, with sufficient creaminess. The cheese has a milky aroma with tangy lemon notes. The flavors are butter and fresh cream.
La Maison du Fromage was created in 2011 with the aim of promoting goat cheese in Pouligny Saint Pierre. It was soon discovered that this small enterprise was successful in producing goat cheese and other types of cheeses farmed locally, crafted with the artisan skills of cheesemakers. A famous affineur MOF cheesemaker, Laetitia Gaborit, offers advice on selecting cheese for professionals. Every cheese piece has an extraordinary taste that will transform your culinary experience beyond your imagination.