A cheese speciality with a soft milky triple cream paste, to which was given the name of the famous gourmet, Anthelme Brillat Savarain, the author of a book published in 1825: ''La Physiologie du Goût''(The Physiology of Taste). His name is a reference to the traditional values of French gastronomy. The cheese is made with cow's milk from Burgundy and still molded by hand with a ladle.

It is a produce from the cheese factory ''SOLAIPRO'' which is at Verdun sur le Doubs.

Maturing and tasting:

After a maturation time of about 3 weeks, our Brillat Savarain needs to be taken out of the fridge only a quarter of an hour before eating for best results. Which wine?: red or white following the taste, but a quality wine, if possible a bit old.