The Brilliat Savarin is French cow’s milk cheese. As you can probably tell from the picture, the cheese is smooth and soft. Very delicate. It almost has the consistently of butter. Getting it outside of its packaging was like wrestling with loose, wet clay. That may sound unappealing or unappetizing, but it works.

Being very creamy, the cheese spreads onto crackers and bread easily. The former worked out best. The flavor is sharp and tangy, but also smooth and vaguely sweet. Some bites were smoother and others were more intense. The amount of flavor notes contained within it were staggering.

In addition to making the cheese interesting and tasty, it makes the cheese something great to pair with other items. The first time I tried the Brilliat Savarin it was paired with raw honey and honeycomb and that is a perfect pairing for it. The honey can essentially be whisked together with the cheese into a mixture that tones down the cheese’s tang and brings out those sweet notes I talked about. Apples pair pretty well, but the texture difference can be off-putting. I likened having an apple with it to dipping a slice into caramel dip. It works, but I do not think it is as optimal as honey and crackers.

The Brilliat Savarin is a cheese I did not think I would like, but it turned out to be something I very much enjoyed. Its complex range of flavors and flexibility with pairing make it an excellent choice to eat alone and with other foods. A unique cheese that I recommend