This article needs additional citations for verification. (September 2012) (Learn how and when to remove this template message)
Brillat-Savarin is a soft, white-crusted cow's milk cheese triple cream brie with at least 72% fat in dry matter (roughly 40% overall). It was created c. 1890 as "Excelsior" or "Délice des gourmets" ("Gourmets' delight") by the Dubuc family, near Forges-les-Eaux (Seine-Maritime). Cheese-maker Henri Androuët renamed it in the 1930s, as an homage to 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin.
|Country of origin||France|
|Source of milk||Cows|
|Dimensions||4 × 12-13 cm|
|Aging time||1–2 weeks|
|Named after||Jean Anthelme Brillat-Savarin|
|Related media on Wikimedia Commons|
Brillat-Savarin is produced all year round mainly in Burgundy. It comes in 12–13 cm (4.7–5.1 in) wheels and approximately 4 cm thick, and is aged for one to two weeks. It is also available as a fresh cheese (non affiné) that resembles rich cream cheese.
The French cheesemaking company Rouzaire also produces an older Brillat Savarin under the name Pierre Robert. The extra aging time concentrates the proteins and salt in the cheese, resulting in deeper earthy flavors and more intense salty taste. Wheels of Pierre Robert are physically smaller due to loss of moisture, yet creamier than the regular-aged Brillat Savarin.
- European Commission publication of an application on quality schemes for agricultural products and foodstuffs, here: Brillat Savarin cheese
- Jean Froc, Les Traditions fromagères en France, Versailles, Quae, 2006, p. 82-83. ISBN 2759200175
- Description and history of Brillat Savarin cheese
- Brillat-Savarin cheese