Originally created in the 1930s and named for the famous 18th-century gastronome, Brillat-Savarin isn’t exactly new and has graced many cheese plates with its simple, rich decadence. However, the luscious triple cream from Fromagerie Lincet has recently received a makeover. The cheeses still show their creamy decadence, but the mild, bloomy rind is now coated in a variety of flavors. This holiday season we’re looking forward to serving up some of the sweet-tart Cranberry Brillat Savarin or perhaps the Apricot or Ginger varieties.
Amy Scheuerman
Amy Scheuerman—culture's former web director—spent eight years in North Carolina where she developed a love of barbecue and biscuits before moving up north to get a degree in nutrition. She now works at the Isabella Stewart Gardner Museum.
