Brillat Savarin with Papaya

Name: Brillat Savarin with Papaya
Brand: Delin
SKU: 21582
Price: 22.30 USD
Availability: InStock
Rating: 4.920 (25 reviews)

from France by Delin

4.925 reviews

Item description	Temp	PRICE PER UNIT	Price	Qty	Sku
7.0 oz	chilled	$22.30	$22.30		2158201
6 x 7.0 oz	chilled	$20.07	$120.42		2158202

Brillat Savarin with Papaya

A buttery and creamy cheese from Fromagier Didier Lincet, this is a twist on the beloved Brillat Savarin. Milky aromas, lemon sour notes and velvety textures are joined with fruity and sweet chunks of papaya. The combination is spectacular, and perfect for dessert. Pair with champagne or a Sancerre.

Ingredients: Pasteurized cow's milk, cream , lactic ferments, salt, rennet, papaya 22% (papaya, cane sugar, E330 - citric acid).
Storage: refrigerated
Availability: Usually ships within 1 business days. Product is perishable and must ship via Overnight service.
Name: Brillat Savarin
Milk Type: Cow
Texture: Soft
Origin: French
Shape: Wheel

Product Reviews

4.925 reviews

8/26/2024

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA++++++++++++++++++++++++++++++++++++++++

David from Oxnard, CA

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2/25/2022

The whole family was obsessed with this cheese. So, so good!

Tara from Waukee, IA

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4/8/2021

Excellent breakfast and dessert cheese. Totally addictive.

Joanne from Ashland, OR

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11/18/2020

Delicious creamy and sweet cheese. Perfect for snacking, a dessert, or adding variety to your cheese board. Keep ordering again and again!

Nicole from McKinleyville, CA

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10/12/2020

Delicious. Absolutely perfect in taste.

Bessie from Richmond, TX

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Questions and Answers

Q:How many servings will the 7 oz. provide?

A:Typically the serving size for this cheese will be around 1 oz. With this serving size one wheel will provide 7 servings.

Q:How long will this cheese last in the refrigerator.

A:The shelf life of the Brillat Savarin with Papaya is 2 weeks refrigerated.

Q:can I freeze this cheese

A:We do not recommend freezing fine cheeses. Ice crystals might cause the cheese to deteriorate transforming the cheese into a crumbly and dry version of its former self.