| BRILLAT SAVARIN |
 Description:
"A meal without some
cheese is like a beautiful woman with only one eye.”- said the famous
gastronome and cookery writer Jean Anthelme Brillat Savarin. Henry Androuet,
well known for his important cheese production, chose a triple cream cheese to
name after him in the 1930s, in honor of the man who recommended the
consumption of cheese at every meal. The idea had an immediate success and some
cheese makers have kept up with the tradition.
Texture:
During the maturing period, this
cheese covers with a soft white velvet. Then small orange particles can appear.
Taste:
Slightly neutral
when it is fresh, this cheese can develop a pronounced taste if well matured.
Its taste is soft and creamy.Slightly neutral when it is fresh, this cheese can
develop a pronounced taste if well matured. Its taste is soft and creamy. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
670 g |
| Affinage |
 |
3 to 4 weeks |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a white
mould |
|
