BRILLAT-SAVARIN
CHEESE FROM BURGUNDY
This cheese was reportedly created first by Pierre Androuet around the 1050s, and it originally probably stems from the Provence region in France.
5/21
Will Studd Brillat-Savarin
This is a triple-cream cheese made from raw cow's milk. Geotrichum mould forms the surface.
Ref.: Simon Johnson
5/21
