Brillat Savarin Affine

Brillat Savarin Affine

Named after the famous Gourmand, this cheese is light textured but very rich in flavour due to the addition of cream.

£7.25 per unit
Not for export Pasteurised Traditional Rennet Cow
PLU 581

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.

About

Brillat Savarin is a triple cream cheese that was originally made in Normandy in the late 19th century and went by the name ‘Excelsior’ or ‘Délice des gourmets'. Iit was the first cheese of its kind to be enriched with fat in the form of cream and was created as a cheese that could feature at grand gastronomic meals. The present name of the cheese is attributed to Henri Androuet in the 1930s - the founder of our Parisian partners, the Fromagerie Androuet - in homage of the celebrated French gastronome Brillat-Savarin.

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