Brillat-Savarin cheese

Brillat-Savarin Cheese

Brillat-Savarin cheese is a decadent and creamy French cheese named after the famous gastronome Jean Anthelme Brillat-Savarin. It is a triple cream cheese that is known for its rich and buttery flavor. This article will provide an overview of Brillat-Savarin cheese, including its history, production process, and culinary uses.

History

Brillat-Savarin cheese was first created in the 19th century in the Île-de-France region of France. It was named after Jean Anthelme Brillat-Savarin, a renowned French lawyer and politician who was also known for his expertise in gastronomy. Brillat-Savarin cheese quickly gained popularity for its luxurious taste and texture.

Production Process

Brillat-Savarin cheese is made from cow's milk and is classified as a triple cream cheese. The production process involves adding cream to the milk, which gives the cheese its rich and creamy consistency. The cheese is then aged for a short period, typically around two weeks, to develop its flavors.

Culinary Uses

Brillat-Savarin cheese is often enjoyed on its own as a dessert cheese due to its indulgent nature. It pairs well with fruits, such as grapes and berries, as well as crusty bread and crackers. The creamy texture of Brillat-Savarin cheese also makes it a popular choice for spreading on toast or baguettes.

See Also

• Jean Anthelme Brillat-Savarin
• French Cuisine