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Cheese Review: Brillat Savarin
Jun. 23rd, 2013 09:08 pmHey, any excuse for content, right?
In case anyone didn't know: I am a cheesewhore slut fan. Furthermore, it is my position that while it is possible for a cheese to be too aged, too runny, or too smelly, it has to really work at it.
Brillat Savarin was developed in France in the early 20th century and named after the famous 18th century gourmet. (Unaccountably, the store where I bought it labelled the cheese "Brillant Savarin", perhaps by some unconscious assimilation to "brilliant".) It is a brie-type and while it's evidently available as a fresh cheese, I bought it in a well-aged state with a very smooth creamy paste that melts on the tongue like warm butter. Usually I'm equally fond of the rinds of soft-ripened cheeses (a preference that I apparently share with Charlemagne) but this one was unpleasantly ammoniated, no doubt the trade-off for the delicious state of the interior. Mushroomy notes and a bold taste that would stand up to even a robust cracker such as rye-crisp. Not a cheese that would travel well, e.g., for a picnic, due to its softness.
In case anyone didn't know: I am a cheese
Brillat Savarin was developed in France in the early 20th century and named after the famous 18th century gourmet. (Unaccountably, the store where I bought it labelled the cheese "Brillant Savarin", perhaps by some unconscious assimilation to "brilliant".) It is a brie-type and while it's evidently available as a fresh cheese, I bought it in a well-aged state with a very smooth creamy paste that melts on the tongue like warm butter. Usually I'm equally fond of the rinds of soft-ripened cheeses (a preference that I apparently share with Charlemagne) but this one was unpleasantly ammoniated, no doubt the trade-off for the delicious state of the interior. Mushroomy notes and a bold taste that would stand up to even a robust cracker such as rye-crisp. Not a cheese that would travel well, e.g., for a picnic, due to its softness.
