brillat savarin

This cream-enriched cheese has a rich and varied history.  It was to pay tribute to Jean-Anthelme Brillat-Savarin (1755-1826), an illustrious figure in the French Revolution and above all a lover of fine gourmet foods, that Henri Androuet had the idea of naming a cheese after him around 1930.  It is a soft cheese made from a lactic curd that has been enriched with cream before maturing.  It can be eaten fresh, in which case the softness will dominate with creamy notes and a hint of acidity and freshness.  With the maturing process, its attractive bloomy rind appears after a few days and will give it a more assertive character.  But once again, it is the creaminess and suppleness of the cheese that are the dominant characteristics.  Nuances of hazelnut and mushroom coming from the rind complement the creaminess, imparting all its aromatic complexity.  Brillat-Savarin has been an Appellation d’Origine Protegee since 2017, with a production area extending from the south of the Ile-de-France to Burgundy.  There are production sites in both these areas, with noticeable differences in the final product.