Brillat-Savarin
soft & creamy — buttery & milky — rich & luscious — hints of lemon acidity
Brillat-Savarin is a triple crème cow’s milk cheese produced all year round mainly in Burgundy and Normandy. The cheese has an edible and natural white bloomy rind with a buttery white interior. Despite not being made in Bordeaux, we wanted a cheese that was as decadent and rich as our October menu.
history of the cheese
Originally called Excelsior or Delice des Gourmets, Brillat-Savarin was made in 1890 by the Dubuc family in Seine-Maritime. In the 1930s, father and son cheesemakers Pierre and Henri Androuët renamed it as an homage to Jean Anthelme Brillat-Savarine, French lawyer, judge, and politician, who was renowned for his passion and promotion of the culinary arts.
how it’s made
Triple crème cheese is made by adding cream to pasteurized milk to increase the fat content which then undergoes a long coagulation period. The moist curd is cut and molded to drain slowly, leaving a moist and slightly acidic cheese. It’s then salted before being aged for 1-2 weeks in a dry cellar.
Triple crème cheese has more than 75% butterfat by dry weight — roughly 40% fat by dry weight.
to serve
Brillat-Savarin has a creamy and buttery flavor and texture so it’s best served as is. Pull out the cheese to room temperature at least 30-60 minutes before serving for the cheese to soften and the flavors to enhance. Spread on crackers, bread, or baguette and serve with fruit or jams — like fig, raspberry, and cherry. For a decadent dessert, serve with champagne or white wine.
“Dessert without cheese is like a beauty with only one eye.”
