Brillat-Savarin cheese
French soft cheese
From Wikipedia, the free encyclopedia
Brillat-Savarin (French pronunciation: [bʁija savaʁɛ̃] ⓘ) 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 in 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 Normandy, and also in Burgundy.[2]
| Brillat-Savarin | |
|---|---|
| |
| Country of origin | France |
| Region | Normandy |
| Source of milk | Cow |
| Texture | Soft |
| Dimensions | 4×12–13 cm |
| Aging time | 1–2 weeks |
| Certification | PGI 2017 |
| Named after | Jean Anthelme Brillat-Savarin |
 Related media on Commons | |
Father and son cheesemakers Pierre and Henri Androuët renamed it in the 1930s, as a homage to the 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin.[3][4][5] It comes in 12–13 cm (4.7–5.1 in) wheels approximately 4 cm thick, and is matured for one to two weeks in a dry cellar.[6] 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.[7]
