Brillat Savarin FR

The story of a great cheese

Soft cheese made with predominantly milk curd has been made in the Brillat-Savarin production area since medieval times. The know-how was developed in the Cistercian abbeys …

"The future does not yet exist; the present soon will be no more. The moment of our enjoyment is the only moment we live."

Jean-Anthelme Brillat-Savarin, author of "The Physiology of Taste". 1755 – 1826


Read the story of Brillat-Savarin

Bloc 01 - Roman