Frederic Melton
Brillat-Savarin is a French cheese named after the 18th-century French gourmet and political figure, Jean Anthelme Brillat-Savarin. It is a soft, triple cream cheese with a high butterfat content, made from pasteurised cow's milk and enriched with cream. Brillat-Savarin is known for its dense, moist texture and milky aroma with hints of lemon sourness. The cheese pairs well with champagne and fresh berries.
| Characteristics | Values |
|---|---|
| Name | Delin Brillat-Savarin |
| Type | Soft-ripened triple cream cow's milk cheese |
| Fat Content | 72% fat in dry matter (roughly 40% overall) |
| Rind | Natural, white, thin, edible, bloomy |
| Texture | Creamy, dense, moist, soft, spreadable |
| Flavour | Buttery, nutty, sweet, tangy, sour, lemon |
| Pairing | Champagne, fresh berries, toasted hazelnuts, dried dates |
| Production Area | From the south of the Ile-de-France to Burgundy |
| Weight | 100 grams, 200 grams, 500 grams |
| Shape | 12–13 cm (4.7–5.1 in) wheels, 4 cm thick |
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What You'll Learn
- Brillat-Savarin is a soft, triple-cream cow's milk cheese
- It was created in the 1890s by the Dubuc family
- It was renamed in the 1930s by the Androuët family as a tribute to Jean Anthelme Brillat-Savarin
- It has a high-fat content, with at least 72% fat in dry matter
- It pairs well with champagne and fresh berries
Brillat-Savarin is a soft, triple-cream cow's milk cheese
Brillat-Savarin is a luscious, rich, and creamy cheese with a sweet flavour. It has a fat content of approximately 72-75%, with a delicate, bloomy white rind and a velvety paste. The cheese is produced all year round, mainly in Burgundy, a region known for its soft cheeses. It is often described as decadent and buttery, with notes of sweet cream, strained yoghurt, and savoury button mushrooms.
Brillat-Savarin is a soft-ripened cheese, meaning it has a mild flavour when young, with hints of nuts and truffles. As it ripens, it develops a saltier and more intense flavour. It is typically matured for one to two weeks in a dry cellar. The cheese is available in wheels of 12-13 cm, approximately 4 cm thick, or as a fresh cheese (non-affiné) resembling a rich cream cheese.
This decadent cheese is best enjoyed with bread, fresh berries, or jam, and pairs well with Champagne or rosé. It is the perfect crowd-pleaser and can be served as an appetizer or a larger serving, depending on the occasion. Brillat-Savarin is a delightful addition to any cheese board and is sure to impress those who indulge in its creamy goodness.
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It was created in the 1890s by the Dubuc family
Brillat-Savarin is a soft-ripened triple cream cow's milk cheese with a minimum of 72% fat in dry matter (around 40% overall). It was created in the 1890s by the Dubuc family near Forges-les-Eaux in Seine-Maritime. Initially, the cheese was called "Excelsior" or "Délice des gourmets" ("Gourmets' delight").
The Dubuc family were cheesemakers based near Forges-les-Eaux in Northern France. In the late 19th century, they created a new cheese that would become known as Brillat-Savarin. The exact date of its creation is unknown, but it is believed to have been around 1890. The cheese was originally named "Excelsior" or "Délice des gourmets" ("Gourmets' delight"), reflecting its indulgent and luxurious nature.
The Dubuc family's creation was a soft, ripened cheese made from cow's milk and enriched with cream. This process of adding cream to the curd before maturation results in a high-fat content, giving the cheese its characteristic rich and creamy texture. The cheese has a natural, bloomy rind that forms during the maturation process, adding nuances of hazelnut and mushroom to its flavour.
The Brillat-Savarin cheese made by the Dubuc family in the 1890s laid the foundation for what would become a renowned French cheese. In the 1930s, Father and son cheesemakers Pierre and Henri Androuët renamed the cheese as a tribute to Jean Anthelme Brillat-Savarin, an 18th-century French gourmet and political figure. This renaming further elevated the status of the cheese, associating it with the illustrious figure known for his love of fine gourmet foods.
The legacy of the Dubuc family's creation continues today, with Brillat-Savarin recognised as a PGI (Protected Geographical Indication) cheese since 2017. The cheese is produced mainly in Burgundy and has become a beloved French delicacy, known for its luscious texture and subtle sour notes. Its versatility allows it to be enjoyed fresh or matured, pairing beautifully with champagne and fresh berries.
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It was renamed in the 1930s by the Androuët family as a tribute to Jean Anthelme Brillat-Savarin
Brillat-Savarin cheese is named after Jean Anthelme Brillat-Savarin (1755-1826), a French lawyer, politician, and gastronome. In the late 1700s, during the French Revolution, Brillat-Savarin was an illustrious figure, rising to prominence in the last years of the Ancien Régime. However, when the Reign of Terror began in 1793, he fled France and spent several years in exile. After returning to his home country, he continued his career in law and rose to the top of the French judiciary.
Brillat-Savarin is best known for his book "Physiologie du Goût" ("The Physiology of Taste"), published just weeks before his death in 1826. This work established him as one of the founders of the gastronomic essay genre, alongside Grimod de La Reynière. In his writing, Brillat-Savarin aimed to elevate cooking to the level of a true science, exploring the links between food and its effects on the body, mind, and spirit. He was also an early proponent of a low-carbohydrate diet, believing that starch, grains, sugar, and flour contributed to obesity.
It was this love of gourmet food that inspired the Androuët family to rename a cheese in his honour. In the 1930s, cheesemaker Henri Androuët, along with his father Pierre, paid tribute to Brillat-Savarin by renaming a cream-enriched cheese "Brillat-Savarin". This soft cheese is made from a lactic curd that has been enriched with cream before maturing. The cheese has a bloomy rind and a creamy, supple texture, with nuances of hazelnut and mushroom.
The Brillat-Savarin cheese has become a core business for the Androuët family, with production sites in both Burgundy and the south of Ile-de-France. The cheese has been a Protected Geographical Indication (PGI) since 2017, ensuring the protection and promotion of its unique characteristics and geographical origin.
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It has a high-fat content, with at least 72% fat in dry matter
Delin Brillat-Savarin is a soft-ripened triple cream cow's milk cheese with a high-fat content, boasting at least 72% fat in dry matter. This means that the fat content of the cheese is approximately 40% overall. The high-fat content is achieved by adding rich, luscious cream to pasteurized cow's milk. This extra step gives the cheese its characteristic dense, moist texture and buttery flavour.
The process of making Delin Brillat-Savarin involves enriching lactic curd with cream before maturation, resulting in a soft, creamy, and faintly sour cheese. The creaminess and suppleness of the cheese are dominant, even as it matures and develops a more assertive character. The high-fat content contributes to the cheese's melt-in-the-mouth quality, transforming from cakey at room temperature to a liquid consistency on the tongue.
The fat content in Delin Brillat-Savarin is significantly higher than that of other cheeses. For example, the average fat content in hard cheeses is around 30%, while soft cheeses typically range from 20% to 35% fat. This high-fat content in Delin Brillat-Savarin is a defining characteristic, contributing to its rich, indulgent taste and texture.
The high-fat content also influences the cheese's versatility in culinary applications. Delin Brillat-Savarin is often recommended as an accompaniment to sparkling wines, such as Champagne or Prosecco, as the effervescent bubbles help to cut through the richness of the cheese. It pairs well with fresh berries, dried fruits, and toasted nuts, which provide a contrast to the cheese's creamy texture and buttery flavour.
The high-fat content in Delin Brillat-Savarin is a defining feature that sets it apart from other cheeses. It contributes to both the sensory experience and the culinary applications of this indulgent, creamy cheese.
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It pairs well with champagne and fresh berries
Delin Brillat-Savarin is a soft-ripened triple cream cow's milk cheese with a high-fat content of at least 72% fat in dry matter (roughly 40% overall). It is named after the French gastronome Jean Anthelme Brillat-Savarin and was created in the 1930s. This cheese is a perfect companion for champagne and fresh berries.
The high-fat content of the cheese is a result of adding rich, luscious cream to pasteurized cow's milk. The cheese has a dense, moist texture and a white, bloomy rind with a buttery-white interior. The rind imparts nuances of hazelnut and mushroom, complementing the creaminess and adding to its aromatic complexity. The cheese is mild, sweet, and faintly tangy, making it a delightful pairing with fresh berries.
When served with champagne, the effervescent bubbles of the champagne cut through the fat of the cheese, creating a balanced and indulgent combination. The acidity and freshness of the cheese also help to enhance the experience, providing a refreshing contrast to the richness of the cheese and the dryness of the champagne.
In addition to champagne, Delin Brillat-Savarin also pairs well with other sparkling wines such as Prosecco or a California sparkling white. The cheese's soft and spreadable texture at room temperature makes it ideal for spreading on a baguette or enjoying with fresh berries. The sweetness of the berries and the hint of acidity in the cheese create a harmonious flavour profile.
Overall, the creamy and luscious Delin Brillat-Savarin cheese pairs exceptionally well with champagne and fresh berries, offering a decadent and indulgent sensory experience. The combination of textures, flavours, and aromas creates a delightful culinary journey that pays tribute to the illustrious figure of Jean-Anthelme Brillat-Savarin.
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Frequently asked questions
Delin Brillat-Savarin is a soft-ripened triple cream cow's milk cheese with a dry volume butterfat content of around 75%.
France.
It is a luscious, creamy, faintly sour, buttery cheese with nuances of hazelnut and mushroom.
Champagne, Prosecco, or any California sparkling white. It also goes well with fresh berries, toasted hazelnuts and dried dates.
It was created around 1890 as "Excelsior" or "Délice des gourmets" by the Dubuc family. It was renamed in the 1930s by Father and son cheesemakers Pierre and Henri Androuët as a tribute to 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin.
