Brillat-Savarin IGP Affinage d’Excellence

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