Brillat-Savarin is a delightful and creamy cheese to the palate.
Brillat-Savarin is a cow’s milk cheese with a soft pâte and a bloomy and fluffy rind. The fat content is 75% in dry matter (roughly 40% overall).
Origins of Brillat-Savarin
Brillat-Savarin was created in 1890 around the French département called Seine-Maritime in Normandy. At first, it was called “Délice des Gourmets” but it was renamed Brillat-Savarin in 1930 by Henri Androuet, tribute to the famous magistrate and gourmet Jean-Anthelme Brillat-Savarin.
Brillat-Savarin production area
It is now produced in the French regions of Normandy and Burgundy.
Selection and tasting of Brillat-Savarin
Brillat–Savarin is a triple cream cheese made of cow’s milk and with a soft and bloomy rind. It weighs 500 grams. Its usual size is a flat circle of 13cm wheels and 3.5cm thick. Its best tasting period is between April and October. The aging time lasts approximately 12 days.
Brillat-Savarin is a cheese that you can serve before or after the meal. It matches well with a sparkling wine as Champagne or Crémant de Bourgogne.
About Délice de Bourgogne cheese
Délice de Bourgogne was created by Jean-Anthelme Brillat-Savarin, a famous French gourmet who lived in the 18th century. It’s made with cow milk, enriched with cream, with a soft pâte and bloomy rind. It’s a triple cream cheese, smooth to the palate and should be eaten young and fresh, it also has a pungent aroma due to its maturing process. It is produced in Burgundy. Basically, Délice de Bourgogne is the same cheese as a Brillat-Savarin. The only difference is to do with the regulations, as to be called Brillat-Savarin, the cheese has to weigh 500 grams or less.
