Brillat-Savarin cheese

Brillat-Savarin 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 (Seine-Maritime). Cheese-maker Henri Androuët renamed it in the 1930s, as an homage to 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin.[2][3]

This article is about the cheese from Burgundy. For the eponymous gastronome, see Jean Anthelme Brillat-Savarin.
Brillat-Savarin
Country of originFrance
RegionBurgundy
Source of milkCow
TextureSoft
Dimensions4×12-13 cm
Aging time1–2 weeks
CertificationPGI 2017
Named afterJean Anthelme Brillat-Savarin
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Brillat-Savarin is produced all year round mainly in Burgundy. It comes in 12–13 cm (4.7–5.1 in) wheels and approximately 4 cm thick, and is matured for one to two weeks in dry cellar.[4] 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.[5]

See also

References
  1. European Commission publication of an application on quality schemes for agricultural products and foodstuffs, here: Brillat Savarin cheese
  2. Jean Froc, Les Traditions fromagères en France, Versailles, Quae, 2006, p. 82-83. ISBN 2759200175
  3. "Description and history of Brillat Savarin cheese". Archived from the original on 2011-07-10. Retrieved 2010-11-03.
  4. websan.net, Mathieu Lamson-. "Brillat-Savarin". androuet.com. Retrieved 2020-04-08.
  5. Brillat-Savarin cheese
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