Brillat-Savarin cheese

related topics
{food, make, wine}
{car, race, vehicle}
{god, call, give}
{black, white, people}

Brillat-Savarin is a soft, white-crusted cow's milk cheese with at least 75% fat in dry matter (roughly 40% overall), named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin. The cheese was created in the 1930s by cheese-maker Henri Androuët.

Brillat-Savarin is produced all year round, mainly in Normandy. It comes in 12-13 cm wheels and approximately 4 cm thick, and is aged for one to two weeks. It is also available as a fresh cheese (non affine) that resembles rich cream cheese.

It is a triple cream Brie that is luscious, creamy and faintly sour. It goes well with medjool dates and also champagne. Because of its creaminess combined with its Brie aroma and slight sharpness, it has been described as "Dairylea for grownups" or "what Dairylea tastes like in heaven".

Pairing with red wines is difficult, as any mushroominess or "moldy" taste will bring out the tannins of the wine. Brillat Savarin is also quite salty when ripe, which may disturb the taste of red wine. It does pair well with Pale Ale and Champagne. The carbonation wipes the fattiness from the palate and the malts enhance the creaminess of the cheese.

The French cheesemaking company Rouzaire also produces an older Brillat Savarin under the name Pierre Robert. The extra aging time concentrates the proteins and salt in the cheese, resulting in deeper earthy flavors and more intense salty taste. Wheels of Pierre Robert are physically shorter (due to loss of moisture), yet creamier than the regular-aged Brillat Savarin.

See also


Description and history of Brillat Savarin cheese

Abondance · Banon · Beaufort · Bleu d'Auvergne · Bleu des Causses · Bleu de Gex · Bleu du Vercors · Brie · Brie de Meaux · Brocciu · Cancoillotte · Cantal · Camembert · Chabichou · Chaource · Chevrotin · Comté · Coulommiers · Crottin de Chavignol · Emmental de Savoie · Époisses de Bourgogne · Fourme d'Ambert · Laguiole · Langres · Livarot · Maroilles · Mimolette · Mont d'or · Morbier · Munster · Neufchâtel · Ossau-Iraty · Pélardon · Picodon de l'Ardèche · Pont-l'Évêque · Pouligny-Saint-Pierre · Reblochon · Rocamadour · Roquefort · Saint-Nectaire · Sainte-Maure de Touraine · Salers · Selles-sur-Cher · Tomme de Savoie · Tomme des Pyrénées · Valençay

Full article ▸

related documents
Winter wheat
İskender kebap
Candy corn
Szechuan cuisine
Beijing cuisine
Cuisine of Sicily
Eau de Cologne
Yerba buena
Tartar sauce
Fortified wine
List of wine-producing regions
Pecorino Romano
Mild ale
Barley wine
Lacto-ovo vegetarianism
Huckleberry (plant)