Brillat Savarin
Brillat-Savarin is a French triple-crème from Île-de-France, named for the 18th-century gastronome Jean Anthelme Brillat-Savarin who wrote that "a dessert without cheese is like a beautiful woman with only one eye." To qualify as triple-crème, the recipe adds fresh cream to already rich cow's milk, pushing the butterfat past 75% in the dry matter.
The paste is spoonably soft and velvety, with a thin bloomy white rind that lends a gentle mushroomy aroma. When young, you'll see a chalkier core under a buttery cream line just beneath the rind; as it ripens, the whole interior turns silky and almost spreadable. The flavor is pure fresh cream and cultured butter through the middle, with a bright lactic tang on the front of the tongue from the added crème fraîche, and a clean, short finish that fades like melted butter off the palate.
This is the cheese to reach for when you want decadence without intensity. Let it sit out for a good 30 minutes before serving so the paste loosens up and the cream really sings.
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Brillat Savarin
Brillat Savarin
Brillat-Savarin is a French triple-crème from Île-de-France, named for the 18th-century gastronome Jean Anthelme Brillat-Savarin who wrote that "a dessert without cheese is like a beautiful woman with only one eye." To qualify as triple-crème, the recipe adds fresh cream to already rich cow's milk, pushing the butterfat past 75% in the dry matter.
The paste is spoonably soft and velvety, with a thin bloomy white rind that lends a gentle mushroomy aroma. When young, you'll see a chalkier core under a buttery cream line just beneath the rind; as it ripens, the whole interior turns silky and almost spreadable. The flavor is pure fresh cream and cultured butter through the middle, with a bright lactic tang on the front of the tongue from the added crème fraîche, and a clean, short finish that fades like melted butter off the palate.
This is the cheese to reach for when you want decadence without intensity. Let it sit out for a good 30 minutes before serving so the paste loosens up and the cream really sings.
Original: $50.00
-65%$50.00
$17.50Product Information
Product Information
Shipping & Returns
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Description
Brillat-Savarin is a French triple-crème from Île-de-France, named for the 18th-century gastronome Jean Anthelme Brillat-Savarin who wrote that "a dessert without cheese is like a beautiful woman with only one eye." To qualify as triple-crème, the recipe adds fresh cream to already rich cow's milk, pushing the butterfat past 75% in the dry matter.
The paste is spoonably soft and velvety, with a thin bloomy white rind that lends a gentle mushroomy aroma. When young, you'll see a chalkier core under a buttery cream line just beneath the rind; as it ripens, the whole interior turns silky and almost spreadable. The flavor is pure fresh cream and cultured butter through the middle, with a bright lactic tang on the front of the tongue from the added crème fraîche, and a clean, short finish that fades like melted butter off the palate.
This is the cheese to reach for when you want decadence without intensity. Let it sit out for a good 30 minutes before serving so the paste loosens up and the cream really sings.
