Brillat-Savarin
About
Brillat-Savarin was created in 1930's by Henri Androuet and was named after the renowned 18 century French food writer Brillat-Savarin. It is a soft-white, triple cream, round cheese with a thick, velvety, white crust. It is similar to Le Saulieu, Lucullus and Boursault.
Information
Translations: Brijā-Savarēns, ブリア-サヴァラン, Brillat - سافارين, Brillat-savarină, Brillat - Savarin, ברייה-Savarin, Брилья-Саварин, Бриль-Саварин, 特萨瓦伦-萨瓦林, Бриллат-Саварин
Tasting Notes
Substitutes: Boursault, Explorateur, Gratte-paille, Saint-andre', Brie
