Refined Brillat-Savarin cheese from Burgundy. This Brillat-Savarin cheese is made in Burgundy using the traditional methods of turning cow's milk into cheese and selling it at regional markets. The Cheese Dairy in Saligny has developed this authentic tradition by adding crème fraiche to the cow's milk. The lengthy curdling process (approx. 15 hours) gives it a particularly smooth and creamy texture, covered in a down which is almost white to a straw yellow in colour.