brillat-savarin

Pronunciation: [bree-YAH sah-vah-RAN]

Semisoft, triple-cream (see double-cream cheeses) cow's milk cheese created in honor of Jean Anthelme Brillat-Savarin, renowned eighteenth-century French gastronome and author of the famous The Physiology of Taste. French cheesemaker Henri Androuët introduced this cheese in the 1930s, just over 100 years after the gastronome's death. Cream is added to the milk to boost the fat content. Brillat-Savarin comes in small 1-pound wheels and has a soft white rind and an off-white interior. The flavor is rich, buttery and sweet with a slight tang. See also cheese.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Keep Reading