Brillat-Savarin

Brillat-Savarin is a soft cheese with white mold made from cow’s milk. Invented by Henri Androuet, the well-known cheese affineur from Paris, he named it in honor of the renowned 18^th century food writer and statesman Jean-Anthelme Brillat-Savarin.

It is the best known representative of the category triple crème, a typical soft cheese made from pasteurized cow’s milk to which warm cream is added. Rennet is then added to separate the cheese, before maturing it for three to four weeks.

Flat wheel of about 5 inch diameter and over 1 inch thick, weighing 14 oz to 1 lb, its rind is white to ivory in color with a soft flora. The mass is smooth, very delicate, creamy and soft.

When fresh it has a mild flavor, goes well with fresh fruit or berries. It is good to pair with lots of wines, particularly fruity ones, but not red wine with too much tannin.