Brillat-Savarin is pure indulgence. The soft, triple cream cow’s cheese is encased in a light, fluffy rind that gives way to a rich and oozing interior. The irresistibly silky texture and deep creamy flavour pairs beautifully with champagne or crisp, fruity white wines.

Named in the 1930s after the 18th century French gastronome Jean-Anthelme Brillat-Savarin, this cheese was the first of its kind to be enriched with fat, making it a truly decadent treat. A little goes a long way so it’s a perfect choice for canapés or as part of a varied cheese board.