Brillat Savarin cheese

ade from triple cream (that's 75% fat for you!), Brillat-Savarin was created in the 1930s to be as indulgent and over-the-top as the man it is named after, the great French gastronome. It is produced industrially from pasteurised milk and tastes like a cross between Carpice des Anges and unripe Brie. When matured, it is sold as Pierre Robert, which has much more character and reminds less of ricotta.

We paired it with sweet and mellow Montbazillac wine, a congratulatory pat on the shoulder.