A lush and unctuous cow's milk soft-ripened cheese from Burgundy, Brillat Savarin was created in 1930 to honor the 19th century gastronomist of the same name. Fresh whole milk is enriched with additional cream before cultures are added, resulting in an indulgent paste with a soft, bloomy rind. Firm and just on this side of chalky when young, the paste relaxes considerably with age, and develops its singular warm lactic tang.
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