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Brillat-Savarin cheese

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Brillat-Savarin
Country of originFrance
RegionNormandy
Source of milkCow
TextureSoft
Dimensions4×12–13 cm
Aging time1–2 weeks
CertificationPGI 2017
Named afterJean Anthelme Brillat-Savarin
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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 c. 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]

Father and son cheesemakers Pierre and Henri Androuët renamed it in the 1930s, as an 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 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]

See also

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References

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  1. ^ a b European Commission publication of an application on quality schemes for agricultural products and foodstuffs, here: Brillat Savarin cheese
  2. ^ Androuet, p. 250, Engelmann and Peter Holler, p. 116, Harbutt, p. 66, and Sperat-Czar and Barthelem, p. 145
  3. ^ Jean Froc, Les Traditions fromagères en France, Versailles, Quae, 2006, p. 82-83. ISBN 2759200175
  4. ^ "Description and history of Brillat Savarin cheese". Archived from the original on 2011-07-10. Retrieved 2010-11-03.
  5. ^ Spira, Sarah (2016). Donnelly, Catherine W.; Kehler, Mateo (eds.). "Brillat-Savarin" in The Oxford companion to cheese. New York: Oxford University Press. ISBN 978-0-19-933088-1.
  6. ^ websan.net, Mathieu Lamson-. "Brillat-Savarin". androuet.com. Retrieved 2020-04-08.
  7. ^ Brillat-Savarin cheese

Sources

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  • Androuët, Pierre (1983). Guide du fromage (in French). Paris: Stock. ISBN 978-2-23-401671-2.
  • Engelmann, Brigitte; Peter Holler (2008). Le Guide des gourmets fromage (in French). Toulouse: Ullmann. ISBN 978-3-83-315083-8.
  • Harbutt, Juliet (1999). Cheese. Minocqua: Willow Creek Press. ISBN 978-1-57-223200-6.
  • Sperat-Czar, Arnaud; Rolland Barthelemy (2003). Guide du fromage (in French). Paris: Hachette Pratique. ISBN 2-01-23-6867-0.