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Brillat Savarin Affine aux Truffes

A special version of a well-known French triple cream cow’s milk cheese, which is filled with summer truffles.

£18.25 per unit
Pasteurised Traditional Rennet Cow
PLU 5215
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Just add Champagne

Brillat aux Truffes can hold its own as a cheese course. Delicious with the delicate bubbles of Paxton's Champagne. Get free UK* delivery with this decadent selection. 

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Bundle price: £70.75

Key Facts

  • CountryFrance
  • RegionBourgogne
  • FlavourRich and aromatic
  • Type of MilkCow
  • PasteurisationPasteurised
  • Vegetarian RennetNo
  • OrganicNo
  • Weight200g

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 DrinkRiesling


  • IngredientsCows' Milk, Cream, Summer Truffles ( 3%), Olive Oil, Salt, Rennet, Dairy Cultures (Milk).
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1629.
  • Energy kcal395.
  • Fat40
  • Of which saturates27.16
  • Carbohydrates3.0
  • Of which sugars0.0
  • Protein8.0
  • Salt2.0
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

The Ultimate in Cheese Decadence

One of our most popular cheeses; this truffle-infused Brillat Savarin can hold its own on a cheeseboard paired simply with a glass of bubbles. 

Brillat Savarin aux Truffe is a triple crème cows’ milk cheese from Burgundy, which has the luxurious addition of Cote d’Or summer truffles. 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. The truffles are distinct but not overpowering and the cheese can be used on a board without tainting the other cheeses with truffle.