For December the cheese experts at Paxton & Whitfield have selected the delicious French cheese Brillat Savarin Affine. (£6.50/200g) (Pasteurised cows’ milk, traditional rennet) to enjoy.
It was created at the end of the nineteenth century as a cheese that could feature in the final course of grand gastronomic meals. Its name is attributed to Henri Androuet in the 1930s, the founder of Paxton’s Parisian partners – the Fromagerie Androuet, in homage to the celebrated French gastronome Brillat-Savarin.
Today, Paxton’s Brillat Savarin Affine is made in the Bourgogne region of France, and is enriched with the addition of cream to the cows’ milk before the cheesemaking process starts.
It has a very quick ripening process, with an affinage of between one and two weeks which takes place in a dry cellar. The cheese is shaped like a small drum and is coated in a light penicillin mould giving it the appearance of snow.
The texture is soft and the flavour is light and delicate but with a rich creaminess stemming from the additional cream. There can also be a slight sourness that nicely balances the richness.
Brillat Savarin can be enjoyed at anytime of the year but it is a delicious cheese to enjoy over the festive period as it is perfectly complemented by a glass of Champagne! Click here to buy
Also, the cheesemongers at Paxton & Whitfield use this cheese in its delicious Brie aux Truffes (£60.00/kg). They mix a Brillat Savarin Affine with black truffles to create a creamy mixture that is then spread over the inside of the bottom half of a whole Brie de Meaux that has been cut in half horizontally.
The top half of the Brie is then placed on top of the mixture, creating a sandwich. The cheese is then matured in the shop for a day before being sold. This is a very special and richly flavoured cheese for celebrating!
Paxton & Whitfield also sells a ‘Make your own Brie with Truffles’ kit. Click here (£55.00) that has everything you need to make this delicious treat at home.
Paxton & Whitfield (93 Jermyn Street, London, SW1Y 6JE)