My cheese of the week likely needs no introduction, but just in case the name doesn’t ring a bell I will mention that its namesake is none other than Jean Anthelme Brillat-Savarin, perhaps one of history’s most influential foodies. (Okay, “epicures,” if you prefer.) A French lawyer who fled to the United States during the Revolution, he penned “The Physiology of Taste” in 1825 which contained the words that have most recently become the sustainable food movement’s rallying cry: “Tell me what you eat and I will tell you what you are.”
Brillat-Savarin is also credited with being one of the first low-carb dieters, so one assumes he would be honored to have a protein-rich, creamy French cheese named in his honor. Brillat-Savarin the cheese is a pasteurized cows-milk triple-creme brie-style specimen produced in Normandy. It is decadent indeed, delightfully creamy, with a bloomy natural rind. It is a touch more sour than your typical brie, with that subtle tang you’d find in the white parts of a bleu cheese. Best eaten with a spoon, or slathered over a nice fruit-studded bread. It is an ideal partner for a nice glass of French champagne*, if you’re so inclined.
*Speaking of celebrations, we’ve noted elsewhere but neglected to mention here the official cease-fire in the Roquefort wars. Americans can continue to enjoy Roquefort, Iberico ham and Pellegrino for the foreseeable future. Vive le Roquefort!