Brillat-Savarin cheese

Brillat-Savarin is a soft, white-crusted cow's milk cheese with 75% fat, named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin. Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. The 18th century lasted from 1701 to 1800 in the Gregorian calendar, in accordance with the Anno Domini / Common Era numbering system This article is about the country For a topic outline on this subject see List of basic France topics. For the Cheese from Normandy, see Brillat-Savarin cheese Jean Anthelme Brillat-Savarin ( April 1, 1755 The cheese was created in the 1930s by cheesemaker Henry Androuët. The 1930s were described as an abrupt shift to more radical and conservative lifestyles as countries were struggling to find a solution to the Great Depression.

Brillat-Savarin is produced all year round, mainly in Normandy. Normandy (Normandie Norman: Normaundie) is a geographical region corresponding to the former Duchy of Normandy. It comes in wheels 12-13 cm in diameter and approximately 4 cm thick, and is aged for one to two weeks. It is also available as a fresh cheese (non affine) that resembles rich cream cheese. Cream cheese is a sweet soft mild-tasting white Cheese, defined by the US Department of Agriculture as containing at least 33% Milkfat (as marketed

It is a triple cream Brie that is luscious, creamy and faintly sour. Triple-cream cheese or fromage triple-crème is Cheese which contains more than 75% Butterfat in its Dry matter, that is roughly 40% fat overall It goes well with medjool dates and also champagne. The Date Palm ( Phoenix dactylifera) is a palm in the genus Phoenix, extensively cultivated for its edible Fruit. Champagne is a Sparkling wine produced by inducing the in-bottle Secondary fermentation of Wine to effect Carbonation. Because of its creaminess combined with its Brie aroma and slight sharpness, it has been described as "Dairylea for grownups" or "what Dairylea tastes like in heaven".

It can be paired with a full bodied red wine because of its creamy texture.

See also