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
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]

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 smaller due to loss of moisture, yet creamier than the regular-aged Brillat Savarin.

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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