Specialty Cheeses

Originating from French Burgundy Brillat-Savarin, a pasteurized cow’s milk cheese, is named after the French gastronome Jean Anthelme. Additional cream is added during the cheese making process creating a rich and a supple cheese with a velvety texture. This Brillat-Savarin is infused with the highest quality truffles to enhance even more the decadence of this superb cheese. Serving with champagne is highly recommended.