Frederic Melton
Brillat Savarin cheese, named after the famous French gastronome Jean Anthelme Brillat-Savarin, is a luxurious triple cream cheese from the Burgundy region of France. With its rich, buttery flavour and indulgent texture, it has become a favourite among cheese lovers worldwide. The cheese is produced year-round, primarily in Burgundy, and is made from pasteurised cow's milk, which is moulded into wheels and aged for at least three weeks. When serving Brillat Savarin, it is recommended to bring it to room temperature to enjoy its silky texture and delicate flavour. It pairs well with fresh fruits like grapes, pears, and berries, and is often served with a crusty loaf of bread. For wine lovers, a fruity white wine or a delicately sparkling variety can complement the cheese's creaminess, while a light, fruity red blend can also be a delightful pairing.
| Characteristics | Values |
|---|---|
| Texture | Soft, silky, creamy, and smooth |
| Rind | Thin, bloomy, white, and edible |
| Taste | Buttery, salty, sour, lactic, earthy, mushroomy, tangy, and lemony |
| Aroma | Mild and slightly mushroomy |
| Colour | Pale ivory |
| Fat content | High (75% fat per 100g) |
| Calories | High |
| Nutrients | Calcium, phosphorus, protein, vitamins A, B2, and B12 |
| Serving temperature | Room temperature |
| Accompaniments | Fresh fruit (grapes, pears, dates, prunes, or berries), crusty bread, and wine or beer |
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What You'll Learn
Serve at room temperature
Brillat-Savarin cheese is a decadent, luxurious, and creamy cheese with a buttery flavour and a hint of tanginess. It is a triple cream cheese, which means it has a high fat content, giving it a signature velvety mouthfeel. The cheese is produced year-round, mainly in Burgundy, France, and is typically sold in small wheels with a pale, ivory-coloured interior and a thin, bloomy rind.
When serving Brillat-Savarin cheese, it is essential to bring it to room temperature to fully appreciate its texture and flavour. Here are some tips and suggestions for serving this indulgent cheese:
Temperature and Presentation:
- Allow the cheese to come to room temperature before serving. Remove it from the refrigerator about an hour beforehand and let it sit covered at room temperature. This will enhance its creamy texture and bring out its full flavour.
- Brillat-Savarin is best enjoyed fresh, when it is delectably soft and creamy. As it ages, it develops a more complex flavour profile, taking on earthier and saltier notes.
- Visually inspect the cheese before serving. The outer surface may show a few natural creases or wrinkles, which do not affect its quality.
Accompaniments and Pairings:
- Brillat-Savarin's rich and creamy texture pairs well with fresh, crusty bread. Serve it alongside a warmed baguette or a crusty loaf to spread the cheese on.
- For a cheese platter, consider pairing it with another creamy cow's cheese, such as Chaource, to create a harmonious combination of similar textures and flavours.
- As a dessert cheese, Brillat-Savarin shines when paired with rich, sweet fruits. Try dates, prunes, sweet Asian pears, grapes, or pears. Berries such as raspberries and blueberries also complement the cheese's creamy profile.
- When it comes to wine, Brillat-Savarin can be finicky due to its salty and creamy characteristics. However, a fruity white wine or a delicately sparkling wine can complement its buttery notes. If you prefer red wine, a light and fruity blend, such as a Bordeaux or Châteauneuf-du-Pape, can bring out the fruitiness in both the wine and the cheese.
Remember, Brillat-Savarin is a rich and indulgent cheese, so it's best enjoyed in moderation. Savor a small portion and take your time to appreciate its complex flavours and silky texture.
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Pair with a fruity white wine
Brillat-Savarin is a luxurious triple cream cheese from the Burgundy region of France. It has a rich, buttery flavour and a velvety texture. When it comes to wine, a fruity white wine is an excellent choice to pair with Brillat-Savarin cheese. The cheese's creamy and buttery taste goes well with the crisp and refreshing nature of a fruity white wine.
When choosing a fruity white wine, opt for a medium-bodied variety with sufficient acidity to balance the richness of the cheese. Chardonnay and Sauvignon Blanc are excellent choices, as their bright, fruity flavours and crisp acidity can complement the creaminess of the cheese. A light Burgundy is also a great option, as it can mirror the elegant and refined notes of the cheese.
If you want to explore more unique and exotic pairings, consider a Torrontés from Argentina or a Gewürztraminer from Alsace, France. These wines often have intense aromas of tropical fruit, flowers, and spices, which can create an intriguing contrast with the cheese's earthy and tangy notes.
For a truly harmonious experience, serve the Brillat-Savarin cheese at room temperature. Its soft and creamy texture will be at its best, and the cheese will gracefully melt in your mouth, revealing its subtle complexity. Accompany the cheese with fresh fruits like grapes, apples, or pears. The natural sweetness of the fruits will beautifully complement the cheese's buttery taste, creating a delightful interplay of flavours and textures.
Finally, a crusty baguette or artisanal crackers will provide a satisfying textural contrast to the creamy cheese. The crispness of the bread or crackers will enhance the smoothness of the cheese, creating a well-rounded and indulgent culinary experience.
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Enjoy with fresh fruit
Brillat-Savarin is a luxurious triple-cream cheese with a rich, buttery flavour and a hint of tanginess. Its soft, creamy texture and delicate taste make it a perfect match for fresh fruit.
When serving Brillat-Savarin cheese with fresh fruit, it is essential to consider the type of fruit that will complement the cheese's unique flavour and texture. Fresh, in-season fruits are always the best option, as they provide a natural sweetness and brightness to the dish. Here are some specific suggestions for fruits that pair well with Brillat-Savarin cheese:
- Grapes: Sweet and juicy grapes can balance the richness of the cheese. Look for seedless varieties with a crisp texture, such as Thompson seedless or red globe grapes.
- Pears: Crisp and slightly sweet pears, such as Bosc or Anjou pears, provide a refreshing contrast to the creaminess of the cheese.
- Apples: Tart and crisp apple varieties, like Granny Smith or Honeycrisp, can add a refreshing touch to the rich cheese.
- Berries: Fresh berries, such as strawberries, raspberries, or blueberries, offer a burst of sweetness and a beautiful presentation.
- Stone Fruits: Plums, peaches, and apricots provide a unique flavour profile that complements the cheese. Look for ripe, fragrant varieties.
When serving the cheese with fresh fruit, consider the following tips:
- Allow the cheese to reach room temperature before serving to ensure the best texture and flavour.
- Arrange the fruit and cheese on a platter or individual plates, ensuring a generous portion of each.
- For a more elegant presentation, slice the fruit thinly or cut it into bite-sized pieces.
- Add a few garnishes, such as fresh herbs (e.g., mint or thyme) or a light drizzle of honey, to enhance the flavours.
- Offer a selection of fresh breads or crackers on the side to complete the dish.
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Accompany with a crusty loaf
Brillat-Savarin is a luxurious triple cream cheese from the Burgundy region of France. It was invented in the late 19th century and was renamed in the 1930s by the famous French fromager Henri Androuet, after the gourmand Jean Anthelme Brillat-Savarin. This cheese is produced year-round, primarily in Burgundy, but also in other parts of France.
Brillat-Savarin has a rich, buttery flavor and a velvety texture. Its high fat and cream content give it a distinctive mouthfeel. The cheese is aged for a minimum of three weeks, during which it develops a thin, bloomy, white rind. It has a mild aroma with hints of mushroom.
When serving Brillat-Savarin, it is recommended to accompany it with a crusty loaf. This cheese is best enjoyed at room temperature, where its texture becomes delectably soft and creamy. The crusty loaf provides a textural contrast to the soft cheese, making for a delightful sensory experience.
To elevate the pairing, consider warming the bread slightly before serving. This enhances its aroma and creates a delightful contrast with the cool, creamy cheese. The warmth also opens up the bread's pores, making it even crustier and providing a satisfying bite. Whether you choose a baguette, sourdough, or any other variety, the crusty loaf will complement the Brillat-Savarin's buttery flavor and silky texture.
For a well-rounded cheese course, consider adding some fresh fruit to the platter. Sweet and juicy grapes, or ripe pears, can provide a refreshing contrast to the rich cheese. The natural sweetness of the fruit will also enhance the subtle tanginess of the Brillat-Savarin.
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Melts well on warmed baguette
Brillat Savarin cheese is a luxurious triple cream cheese from the Burgundy region of France. It was invented in the late 19th century and renamed in the 1930s by the renowned French fromager Henri Androuet. This cheese is made from high-quality cow's milk enriched with extra cream, giving it a velvety mouthfeel and a rich, buttery flavour.
When it comes to serving, Brillat Savarin is a versatile cheese that can be enjoyed in a variety of ways. One delightful method is to let it melt on a warmed baguette. The warmth of the bread will gently soften the cheese, enhancing its creamy texture and making it even more indulgent.
To prepare this simple yet decadent treat, start by slicing a baguette into pieces. For the best experience, use a fresh baguette with a crispy crust and soft interior. Warm the baguette slices in the oven or toaster until they are slightly toasted. This will provide a sturdy base for the cheese and enhance the flavour.
Now, it's time to add the cheese. Cut or spread a generous amount of Brillat Savarin on each baguette slice. The warmth of the bread will start to melt the cheese, creating a creamy, luscious texture. If desired, you can return the baguettes to the oven or toaster oven for a brief period to further melt the cheese. However, take care not to overheat it, as Brillat Savarin has a delicate texture that can easily break down with excessive heat.
Finally, enjoy your melted Brillat Savarin on a warmed baguette! The combination of the creamy cheese and crispy bread creates a delightful contrast of textures. For added flavour, you can pair it with rich fruits such as dates, prunes, or sweet Asian pears, or even create a dessert-like experience with a selection of berries.
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Frequently asked questions
Brillat Savarin is a luxurious triple cream cheese from the Burgundy region of France. It was invented in the late 19th century and was renamed in the 1930s by French fromager Henri Androuet.
Brillat Savarin cheese has a rich, buttery flavor with hints of lemon and a tangy, lactic taste. It has a velvety, creamy texture and a mild aroma with earthy, mushroomy notes.
Brillat Savarin cheese should be served at room temperature. It can be paired with fresh fruit like grapes, pears, or berries, and enjoyed with a crusty loaf of bread. It also goes well with rich fruits like dates and prunes.
Brillat Savarin cheese can be paired with a fruity white wine, a delicately sparkling wine, or a light and fruity red wine like a Bordeaux or Châteauneuf-du-Pape. For a non-wine option, consider a blonde beer.
Brillat Savarin cheese is rich and indulgent, so it is best enjoyed in moderation. A small wheel of cheese, which is the typical format, is about 4 inches in diameter and 4 centimeters thick.
