A fancy name given to a triple cream in the 1960s, a period when this type of cheese was in fashion. Made in Île de France near the Morin valley, first cousin of refined Brillat-Savarin and Saint-Philippe. More difficult to sell but that I appreciate when its skin has brown highlights and it is placed on a slice of bread.
Raw cow's milk cheese - About 575g for a whole piece
32% fat in the finished product
Ingredients: Salt, ferments, rennet