What type of cheese is Brillat-Savarin?
Brie
Brillat-Savarin cheese/Cheese type
What does Savarin cheese taste like?
A matured Brillat-Savarin has a typical white, bloomy rind with an interior paste that is buttery-white in colour. The texture is dense, moist, and slightly chalky with enough lusciousness and creaminess for a triple cream cheese. Flavours are of butter, salt and cream with hints of mushroom, nuts and truffles.
What do you serve with Brillat-Savarin?
Drink with: Brillat-Savarin is incredible with Champagne or a quality prosecco (the effervescence cuts through the cheese’s fat, creating an unforgettable mouthfeel). Eat with: A spoon or crispy baguette, or add fresh seasonal berries drizzled with honey.
How do you use Brillat-Savarin?
Rich, buttery, it envelops the mouth with it’s creamy texture and thrills the senses with its decadent milky flavor. Pair Brillat Savarin cheese with fresh fruit on a cheese board with crusty bread or serve it as part of a dessert cheese platter. You can also pair this French triple cream cheese with sparkling wine.
Who was Jean Anthelme Brillat Savarin and what did he do?
Jean Anthelme Brillat-Savarin ( French pronunciation: [ʒɑ̃ ɑ̃tɛlm bʁija savaʁɛ̃]; 1 April 1755, Belley, Ain – 2 February 1826, Paris) was a French lawyer and politician, and gained fame as an epicure and gastronome: ” Grimod and Brillat-Savarin.
What kind of cheese is Brillat Savarin cheese?
For the cheese from Burgundy, see Brillat-Savarin cheese. “Tell me what you eat, and I will tell you what you are.”
What did Brillat-Savarin think about the pleasures of the table?
In a series of meditations that owe something to Montaigne ‘s Essays, and have the discursive rhythm of an age of leisured reading and a confident pursuit of educated pleasures, Brillat-Savarin discourses on the pleasures of the table, which he considers a science.
Where does Le Conquerant Camembert cheese come from?
Le Conquerant Camembert is a soft, hand-made cheese specially made for Will Studd by the Graindorge dairy in the Pays d’Auge region in Normandy, France. Made from pasteurized cow’s milk, traditional cultures, moulds and yeasts.