Brillat-Savarin cheese
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Brillat-Savarin is a soft, white-crusted cow's milk cheese named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin. The cheese was created in the 1930s by cheesemaker Henry Androuët.
Brillat-Savarin is produced all year round, mainly in 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.
It is a triple cream brie that is luscious, creamy and faintly sour. Try it with medjool dates. It also pairs beautifully with champagne. 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.
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