Mons Selection Brillat-Savarin IGP

TASTING NOTES FROM THE CURATOR

Crafted from the highest-quality cow’s milk, Brillat-Savarin by Alain Hess provides a sensory delight that is both enriching and engaging. Upon first taste, creamy, fatty yet delicate textural notes greet the palate. Next, its bloomy, thin white rind reveals an underlying layer of buttery richness. The fuller-bodied consistency lies in harmonious balance with its delicate and moist creaminess, capturing the taste buds with elegant whispers of mushroom, nut and truffle. The cheese’s finish is long and satisfyingly complex, a sureness of quality and an expression of master cheese-making artistry.

PREPARATION OR PAIRINGS

Here is a rich cheese to be savored with incredibly good friends. Brillat-Savarin can be served as a dessert cheese or on a cheese board accompanied by grapes, pears, and melons—and truly crusty bread. A bit of strawberry jam and a dash of pepper will also enhance its flavors.

This cheese is lovely with fruity, full-bodied whites like Viognier or Champagnes. It’s especially wonderful with a few glasses of Dom Pérignon Rosé Vintage 2005. Should you prefer a red wine, we suggest you turn to a Bordeaux or Châteauneuf-de-Pape. For the beer enthusiast, this cheese also goes well with pale ales!

BELOVED BY THE FROMAGERS

“Dessert without cheese is like a beauty with only one eye,” said famed 18th-century gastronome—and physiologist—Jean Anthelme Brillat-Savarin. Over a hundred years later, highly regarded fromager Henri Androuet named his creation, based on the earlier Excelsior cheese, after this titan of the gourmet world. Fitting, for its rich flavor that is fattier than Camembert and much creamier than Brie. It stands on a pedestal of its own. It brings to mind another of Brillat-Savarin’s endearing food quotes: “The discovery of a new dish confers more happiness on humanity than the discovery of a new star.”

A Cheese Chosen by Mons

Mons Selection reflects the expertise of Hervé Mons, Meilleur Ouvrier de France affineur, whose family has dedicated generations to the art of cheese maturation. Rather than producing cheese themselves, Mons works with exceptional dairies across France, selecting cheeses that are then matured with precision in their renowned cellars.

Triple-cream cheeses such as Brillat-Savarin require careful handling during maturation. In the Mons caves, the cheeses are allowed to develop slowly so the interior becomes even more supple and creamy while the delicate bloomy rind remains soft and balanced.

The result is a Brillat-Savarin that expresses its full character—luxuriously rich yet elegant, with a refined creaminess that makes it one of the most beloved cheeses in the world of French gastronomy. The Mons Selection label ensures the cheese has been chosen and matured by one of France’s most respected affineurs, bringing exceptional texture and flavor to the table.

Storage Instructions

To maintain Brillat-Savarin at its best, keep it wrapped in its original packaging and store in the lower section of your refrigerator. Ensure that it is kept away from foods with strong odors.