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Brillat-Savarin Cheese is a soft, creamy cheese shaped like a wheel of Brie, that also has the same white, soft, downy crust.
It is a triple-cream cheese, having a 75% butterfat content.
It is made year-round from cow's milk in Normandy, France, and aged 1 to 2 weeks.
The small round wheels of Brillat-Savarin Cheese are about 5 inches (13 cm) wide, about 1 1/2 inches (4 cm) thick, weighing about 1 pound (450 g.)
Substitutes
Another cream cheese.
History
Brillat-Savarin Cheese was created by a Henry Androuët in the 1930s, and named after Jean Anthelme Brillat-Savarin. Androuët based it on the Excelsior cheese, a traditional Normandy cheese.
It was originally made in Forges-les-eaux, a former spa town 33 miles (54 km) from Dieppe. As of 2006, the rights to make the cheese are owned by the French cheese conglomerate "Bongrain."
Also called:
See Also
Jean-Anthelme Brillat-Savarin
Other entries for Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brie Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Edel de Cléron Cheese, Feta Cheese, Fresh Cheeses, La Tur Cheese, Lancashire Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Squacquerone Cheese, St-Nectaire Cheese, Telemes Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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