Brillat-Savarin cheese explained

Brillat-Savarin (pronounced as /fr/) 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 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.

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 12cm–13cmcm (05inches–05inchescm) 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.

It is a triple cream soft-ripened cheese that is luscious, creamy and faintly sour.^[6]

See also

• List of French cheeses
• List of cheeses

Notes and References

1. https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:52016XC0908(01) 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.
3. Web site: Description and history of Brillat Savarin cheese . 2010-11-03 . https://web.archive.org/web/20110710225643/http://www.fatchancemedia.com/2007/02/brillat-savarin.html . 2011-07-10 . dead .
4. Book: Spira, Sarah . "Brillat-Savarin" in The Oxford companion to cheese . 2016 . Oxford University Press . 978-0-19-933088-1 . Donnelly . Catherine W. . New York . Kehler . Mateo.
5. Web site: Brillat-Savarin. websan.net. Mathieu Lamson-. androuet.com. en. 2020-04-08.
6. http://www.cheese.com/brillat-savarin/ Brillat-Savarin cheese