Brillat-Savarin Affiné
Triple-cream, aged three weeks.
How this soft cheese is made — and by whom.
Paris's most celebrated cheesemonger since 1909, aging raw-milk cheeses in cellars beneath the rue Mouffetard. Curates over 200 farmhouse cheeses from small AOP producers across France.
Burgundy, France — the old country around Paris, where the soil, weather, and water shape what comes out of the ground. This product can only taste the way it does because it's from here, and nowhere else.
Made in small batches from the morning's raw milk, hand-ladled into molds, and aged on wooden boards in the village's stone cellars where the cave-air does the slow work.
Made year-round, but spring and summer milk — when the herd is on fresh pasture — makes the most expressive wheels.
A 75% triple-cream from Burgundy, affiné three weeks past sale-date in Androuët's cellars to deepen mushroom and crème-fraîche notes. Bloomy rind, custardy paste.