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 a...
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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...
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