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Brillat Savarin Affine

Light textured but deliciously rich in flavour. An historic French gastronomic delicacy from our independent cheesemaker in Nuits-Saint-Georges.

£8.50 per unit
Pasteurised Traditional Rennet Cow
PLU 581
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Brillat Savarin & Champagne

Try Brillat Savarin with the delicate bubbles of Grand Cru Champagne. Made by Paul Bara; a small, family-run Champagne house in its seventh generation, using a high percentage of Pinot Noir, yielding a more full-bodied wine which is more capable of matching the full flavours of artisan cheese.

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Bundle price: £48.50

Key Facts

  • CountryFrance
  • RegionBourgogne
  • FlavourRich and creamy
  • Type of MilkCow
  • PasteurisationPasteurised
  • Vegetarian RennetNo
  • OrganicNo
  • Weight200 g
  • Weight TypeNet

Store & Serve

Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkPommard, P&W Champagne

Nutrition

  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1629
  • Energy kcal395
  • Fat40.0
  • Of which saturates27.0
  • Carbohydrates3.0
  • Of which sugars0.0
  • Protein8.0
  • Salt1.2
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

Rich & Creamy Brillat Savarin Cheese

Brillat Savarin is a triple crème cows’ milk cheese made in Burgundy. Triple crème means that cream is added to the whole milk before the cheesemaking process starts.

The cheese is shaped like a small drum and is coated in a light penicillin mould giving it the appearance of snow. The texture is reminiscent of clotted cream and the flavour is light and delicate with a rich creaminess stemming from the additional cream. There can also be a slight sourness which nicely balances the richness.

Paxton & Whitfield’s Brillat Savarin cheesemaker is based in the town of Nuits-Saint-Georges in Côte-d'Or; a region famous also for its fine wine making. 

Brillat is so creamy that it demands some bubbles to brighten it up. Sparkling wines will cut through the richness with their acidicty and delicate bubbles. It pairs particularly well with Paxton & Whitfield’s Champagne as it is biscuity in flavour which elevates the Brillat Savarin.

In Summer, pair with fresh seasonal fruits such as peaches and strawberries and in the Winter, try with a drizzle of our Truffle Honey on Paxton & Whitfield Charcoal Crackers.

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