Brillat-Savarin IGP Affiné Xavier David

Unlike conventional Brillat-Savarin cheeses, that are usually made with pasteurised milk and sold fresh, our Brillat- Savarin IGP Xavier David is made with raw milk, hand-moulded with a ladle and ripened for at least 2 weeks. Selected by our cheese master for the quality of its Brillat-Savarin, the Rouzaire cheese dairy has been a family business for three generations. Located in the heart of Brie, the dairy collects milk every day to produce its raw milk cheeses using traditional methods. Brillat-Savarin is produced on the border between Champagne and Burgundy. This exceptional terroir is an island of freshness and humidity that produces very rich grass and provides particularly rich milk. Made from cow’s milk enriched with 72% cream, the quality of Brillat-Savarin depends directly on the quality of the cream. It is essential that this is as fresh as possible in order to obtain a cheese of the highest quality. Brillat-Savarin Xavier David is ladled and matured for at least two weeks to give it more character and cover it with a beautiful white bloom.  It develops aromas of fresh milk, crème fraîche and notes of dried fruits.