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Brillat-Savarin
Brillat-Savarin
General information: Origin: Normandy Cheese group: Soft, bloomy-rind cheeses Milk type: Cow's milk Strength: Mild Taste: Finely acidic with tender or creamy consistency Fat content: 75% Season: Year-round
Description: "A dessert without cheese is like a beautiful woman that is missing an eye" wrote the famous French writer and gourmet Brillat Savarin in his "Physiology of Taste". Another cheese expert, Henri Androueet created a cheese and dedicated his invention in the 1930's to Brillat Savarin. The result is a very mild, creamy and slightly sour, soft cheese with a white mould. It has plenty of flavour when it is well ripened.
General information: Origin: Normandy Cheese group: Soft, bloomy-rind cheeses Milk type: Cow's milk Strength: Mild Taste: Finely acidic with tender or creamy consistency Fat content: 75% Season: Year-round
Description: "A dessert without cheese is like a beautiful woman that is missing an eye" wrote the famous French writer and gourmet Brillat Savarin in his "Physiology of Taste". Another cheese expert, Henri Androueet created a cheese and dedicated his invention in the 1930's to Brillat Savarin. The result is a very mild, creamy and slightly sour, soft cheese with a white mould. It has plenty of flavour when it is well ripened.
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