Brillat-Savarin is a
soft-ripened triple cream cow's milk
cheese with at least 72% fat in dry matter (roughly 40% overall).
[European Commission publication of an application on quality schemes for agricultural products and foodstuffs, here: Brillat Savarin cheese](_blank)
/ref> It has a natural, bloomy rind
A bloomy rind is a cheese rind that is soft and fluffy and white in color. Cheese that uses '' Penicillium camemberti'' is prone to developing bloomy rind. Bloomy rind cheese can be described as having "mild and lactic" flavors that may resemble ...
. It was created c. 1890 as "Excelsior" or "Délice des gourmets" ("Gourmets' delight") by the Dubuc family, near Forges-les-Eaux
Forges-les-Eaux () is a commune in the Seine-Maritime department in the Normandy region in northern France. On 1 January 2016, the former commune of Le Fossé was merged into Forges-les-Eaux.
Geography
A farming and spa town, with considerable ...
(Seine-Maritime). Cheese-maker Henri Androuët renamed it in the 1930s, as an homage to 18th-century French gourmet
Gourmet (, ) is a cultural idea associated with the culinary arts of fine food and drink, or haute cuisine, which is characterized by refined, even elaborate preparations and presentations of aesthetically balanced meals of several contrasting, of ...
and political figure Jean Anthelme Brillat-Savarin
Jean Anthelme Brillat-Savarin (; 1 April 1755, Belley, Ain – 2 February 1826, Paris) was a French lawyer and politician, who, as the author of ''The Physiology of Taste'' (''Physiologie du Goût''), gained fame as an epicure and gastronome: ...
.
Brillat-Savarin is produced all year round mainly in Burgundy. It comes in wheels and approximately 4 cm thick, and is matured for one to two weeks in dry cellar. It is also available as a fresh cheese (''non affiné'') that resembles rich cream cheese
Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream.Oxford English Dictionary Stabilizers such as carob bean gum and carrageenan are often added in industrial production.
The U.S. Food and Drug Administration de ...
.triple cream
Triple-cream cheese or fromage triple-crème is cheese which contains more than 75% fat 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.
So ...
soft-ripened cheese that is luscious, creamy and faintly sour.Brillat-Savarin cheese
/ref>
See also
* List of French cheeses
This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France. In 1962, French President Charles de Gaulle asked, "How can you gove ...
* List of cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors dep ...
References
{{French cheeses
Norman cuisine
French cheeses
Cow's-milk cheeses