BRILLAT-SAVARIN


CHEESE FROM BURGUNDY

This cheese was reportedly created first by Pierre Androuet  around the 1050s, and it originally probably stems  from the Provence region in France.

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Will Studd Brillat-Savarin

This is a triple-cream cheese made from raw cow's milk.  Geotrichum mould forms the surface.

 

Ref.: Simon Johnson

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