Triple cream cheese 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 !