Brillat-Savarin cheese
Encyclopedia
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 in Burgundy and 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. 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 taste of red wine. It does pair well with Pale Ale and Champagne. The carbonation wipes the fattiness from the palate and the malts enhance the creaminess of the cheese.
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 shorter (due to loss of moisture), yet creamier than the regular-aged Brillat Savarin.
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
with at least 75% fat in dry matter (roughly 40% overall), named after the 18th century French
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
gourmet and political figure Jean Anthelme Brillat-Savarin
Jean Anthelme Brillat-Savarin
Jean Anthelme Brillat-Savarin was a French lawyer and politician, and gained fame as an epicure and gastronome: "Grimod and Brillat-Savarin...
. The cheese was created in the 1930s by cheese-maker Henri Androuët.
Brillat-Savarin is produced all year round in Burgundy and Normandy
Normandy
Normandy is a geographical region corresponding to the former Duchy of Normandy. It is in France.The continental territory covers 30,627 km² and forms the preponderant part of Normandy and roughly 5% of the territory of France. It is divided for administrative purposes into two régions:...
. 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
Cream cheese
Cream cheese is a soft, mild-tasting, white cheese with a high fat content. Traditionally, it is made from unskimmed milk enriched with additional cream....
.
It is a triple cream
Triple cream
Triple-cream cheese or fromage triple-crème is cheese which contains more than 75% butterfat in its dry matter, that is, roughly 40% fat overall, similar to the fat content of extra-heavy liquid cream. Triple-crème cheeses taste rich and creamy....
Brie
Brie (cheese)
Brie is a soft cow's cheese named after Brie, the French region from which it originated . It is pale in color with a slight grayish tinge under a rind of white mold; very soft and savory with a hint of ammonia...
that is luscious, creamy and faintly sour. It goes well with medjool dates and also champagne. 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 taste of red wine. It does pair well with Pale Ale and Champagne. The carbonation wipes the fattiness from the palate and the malts enhance the creaminess of the cheese.
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 shorter (due to loss of moisture), yet creamier than the regular-aged Brillat Savarin.