Triple cream truffle cheese
Brillat Savarin,soft and creamy taste,well matured cheese
Brillat Savarin and black truffles : the wedding. The black truffles was back on the french table in the 18 century, thanks to Mr Birllat-Savarin the famous french culinary critic. Begining of the 20 century, Mr Androuet, the first french fromager (cheese master) renamed a cheese called "delice des gourmets" into Brillat-Savarin due to its softness and smoothness.
It was absolutely obvious, due to their history, that we have to marry theese 2 products for our gourmet pleasure. And it works beyond our expectation. The cheese underlines the falvor of the black truffles (nutty and woodland undergrowth). A Paradise Gourmet !
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300 g (10.5 Ozs)
Description
- Weight: 300 g (10.5 Ozs)
- Refining: ???
- Cheese: Pieces
- Milk: Cow
- Treatment: Raw milk
- Dough: Uncooked, unpressed soft cheese with a white mould
- Season(s): ???
Ingredients:
Cow milk, salt, ferment, rennet, cream
Wine and cheese pairing
- Wine: ???
Nutritional values
- FOR 100G
- Energy Kj: 1629
- Energy kCal: 395
- Lipides (G): 40
- Saturated fat (G): 0
- Carbohydrate (G): 3
- Sugar (G): 0
- Proteins (G): 8
- Salt (G): ‹2
Allergens
- Allergens: Milk and derivatives Egg and by-products of the egg Nut