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Abbaye de Timadeuc
Abbaye du Mont des Cats
Abondance
Affidelice au Chablis
Appenzel
Aveyronnais
Beaufort
Bleu d'Auvergne
Bleu de Gex or Bleu du haut Jura
Bleu de Laqueuille
Bleu de Sassenage
Bleu des Causses
Bouyssou
Brie de Meaux
Brillat Savarin
Calva d'Auge
Camembert
Cantal
Cancoillotte
Cap Gris Nez
Cendre d'Olivet
Chambertin
Chaource
Coeur d'Arras
Coeur de Neufchatel
Comte
Coulommiers
Crayeux de Roncq
Cremeux de Saint Parthem
Cure Nantais
Dauphin
Delice des Fiouves
Ecir de l'Aubrac
Emmental
Epoisses de Bourgogne
Fourme d'Ambert
Fourme de Haute Loire
Fourme de Montbrison
Fourme de Rochefort
Fourmette Croix de Chazelle
Galette Lyonnaise
Gaperon
Gorgonzola
Goutte du Limousin
Grana Padano
Laguiole
Langres
Livarot
Maccagnetta alle Erbe
Machecoulais
Mascare
Mimolette
Morbier
Munster
Murol
Pas de l'Escalette
Pave d'Aremberg
Petit Morin
Pierre qui Vire
Pont l'Evêque
Provolone Piccante
Raclette
Reblochon
Rogeret
Romans Part Dieu
Saint Felicien
Saint Marcellin
Saint Nectaire
Saint Paulin
Salers
Soumaintrain
Stilton
Taleggio
Tamié
Tomme d'Auvergne
Tomme de Savoie
Tomme Fraîche
Trou du Cru
Vacherin du haut Doubs - Mont d'Or
Valdeon
Vieux Boulogne

 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.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Champagne
From Milk
Season for indulging
Weight
670 g
Affinage
3 to 4 weeks
Pate (dough)
Uncooked, unpressed soft cheese with a white mould


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