Brillat-Savarin, France

by dccheese on May 20, 2009

in Cheese!,Cow,French,Vinos

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!


Its Not Youd it's Brie May 26, 2009 at 8:24 pm

Always a happy go-to cheese. The tang comes from the cheese having creme-fraiche added to the mix along with the milk. I love this with champagne and cava. Some love pairing its buttery creaminess with a mildly oaked Chardonnay too.

mncheese May 28, 2009 at 9:55 am

Any cheese that pairs well with bubbly is one of my favorites! That’s how I first came to love Chaource – I went to Cheestique and told the owner that I needed a cheese to go with the bottle of champagne in my fridge, and she handed me the Chaource. Bliss!

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