Brillat-Savarin IGP Affinage d’Excellence

Whereas the classic Brillat-Savarin is sold fresh, the Brillat-nSavarin IGP Affinage d’Excellence is traditionally ripened inncool cellars for at least 3 weeks. This is one of the last Brillat-nSavarins made from raw milk and moulded with a ladle. As itnripens, it becomes even more creamy. Its rind and its whitenpaste release creamy and buttery flavours in the mouth andnhave an unrivalled melt-in-the-mouth texture.