Brillat-Savarin (French pronunciation: [bʁija savaʁɛ̃]) is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall).[1] It has a natural, bloomy rind. It was created c. 1890 as "Excelsior" or "Délice des gourmets" ("Gourmets' delight") by the Dubuc family, near Forges-les-Eaux in Seine-Maritime. Brillat-Savarin is produced all year round mainly in Burgundy.
| Brillat-Savarin | |
|---|---|
 | |
| Country of origin | France |
| Region | Burgundy |
| Source of milk | Cow |
| Texture | Soft |
| Dimensions | 4×12–13 cm |
| Aging time | 1–2 weeks |
| Certification | PGI 2017 |
| Named after | Jean Anthelme Brillat-Savarin |
 Related media on Commons | |
Father and son cheesemakers Pierre and Henri Androuët renamed it in the 1930s, as an homage to 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin.[2][3][4] It comes in 12–13 cm (4.7–5.1 in) wheels approximately 4 cm thick, and is matured for one to two weeks in dry cellar.[5] It is also available as a fresh cheese (non affiné) that resembles rich cream cheese.[1]
It is a triple cream soft-ripened cheese that is luscious, creamy and faintly sour.[6]
See also
editReferences
edit- ^ a b European Commission publication of an application on quality schemes for agricultural products and foodstuffs, here: Brillat Savarin cheese
- ^ Jean Froc, Les Traditions fromagères en France, Versailles, Quae, 2006, p. 82-83. ISBN 2759200175
- ^ "Description and history of Brillat Savarin cheese". Archived from the original on 2011-07-10. Retrieved 2010-11-03.
- ^ Spira, Sarah (2016). Donnelly, Catherine W.; Kehler, Mateo (eds.). "Brillat-Savarin" in The Oxford companion to cheese. New York: Oxford University Press. ISBN 978-0-19-933088-1.
- ^ websan.net, Mathieu Lamson-. "Brillat-Savarin". androuet.com. Retrieved 2020-04-08.
- ^ Brillat-Savarin cheese