Brillat -Savarin


The Brillat-Savarin is a soft, triple cheese made from cow’s milk enriched with cream, produced all year round in Burgundy and Normandy with an optimal period from April to October. It is also available as a fresh cheese (non affiné) that resembles rich cream cheese.

It was created in 1890 by the Dubuc family, under the name of “Excelsior” or “Délice des gourmets”. And later in time renamed by Henri Androuet in 1930 to Brillat-Savarin – founder of one of the oldest fromageries in France, in honour of renowned 18th-century French gourmand and food writer – Jean Anthelme Brillat-Savarin.
Brillat-Savarin is often considered as the father of low-carbohydrate diet. He considered sugar and white flour to be the cause of obesity and he suggested instead protein-rich ingredients.

He is best known for his culinary expertise – Physiologie du goût (The Physiology of Taste – 1825), and his twenty aphorisms on food, two of most famous are, “To receive guests is to take charge of their happiness during the entire time they are under your roof” and “Tell me what you eat, and I will tell you what you are”.

This French cheese is characterised by a soft white-crusted with an interior paste that is buttery-white in colour. The texture is dense, moist, and slightly chalky with 75% of fat in dry matter” and “39% total overall.
Delicate flavours come alive in your palate of butter, lemon, salt and cream with hints of mushroom, nuts and truffles.
It is lovely as part of a cheeseboard but also makes a great dessert served with fresh fruit such as peaches or strawberries. A delicacy that goes well with sandwiches, in quiches or in pieces as a salad garnish. Brillat-Savarin pairs well with white Burgundy wines (Meursault, Chablis, Crémant de Bourgogne), Pale Ale and Champagnes.

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