Brillat Savarin

Established in the village of Saligny between the cheese-making traditions of Champagne, Burgundy, and the �le de France regions, the Lincet cheese production facilities were established in 1957. Though the factory has only been in operation for 50 years, the Lincet family has been producing cheese for five generations. One of their most successful varieties is a cheese that originated in Normandy - Brillat-Savarin.

Brillat-Savarin was first created in the 1930s by Henri Androu�t, and it was named for Jean Anthelme Brillat-Savarin, an 18th century political figure and gourmand who was known as the Father of Modern Cooking. It is a triple cream with all the expected creaminess, and its flavor profile is slightly sour and salty with mushroom accents.

Pair Brillat-Savarin with Champagne, pale ales, and other light, carbonated beverages.

Milk: Cow's

Origin: Saligny, France