From Fromagerie Lincet, Brillat-Savarin is triple cream cheese made of a bloomy rind, white-crusted exterior with pasty buttery-white interior. It taste buttery, nutty, salty and a little sour with hints of truffles and mushroom. It has dense, slightly chalky and moist texture. Luscious and creamy for a triple cream dessert cheese.
The cheese was created by cheese-maker Henri Androuët and named in honor of Jean Anthelme Brillat-Savarin, the famous gastronome and politician, the author of one of the famous quotable quotes “Tell me what you eat and I will tell you what you are.”
One of France's most beloved cheeses, Brillat-Savarin cheese is aged from 1 to 2 months.
Type: semi-soft, artisan
How to Serve:
- tops perfectly on warm French bread
- pairs well with pale ale
- traditionally cut into small triangle slices
- fantastic in sauces and mousses
Wine pairing: Sparking wine, Champagne, Rosé, Pouilly Fuisse Roger Luquet
Cheese platter: jams, dry saucisson, crackers, fresh fruit, crusty bread
Cheese board: Camembert - Reblochon - Tomme de Savoie - Brillat Savarin
This cheese is rich in vitamins and minerals, especially calcium, protein, and vitamin A. Altough, it has high calorie density and has 75% fat per 100 g. It also contains high amount of saturated and so moderation is advised to individuals following a strict diet.
Ingredients: pasteurized cow's milk and cream, lactic starters, rennet, salt.
*allergen information: contains milk
Storage: keep refrigerated.
Shelf Life: 23 days refrigerated
Cheesecake a la Brillat-Savarin
For 1 serving only
20 g crushed graham crackers
100 g Brillat-Savarin cheese, scraped from the rind
85 g heavy cream
15 g of dark chocolate
5 g of cornstarch
2 tbsp sweetener
1/4 of vanilla bean
1 pinch of cinnamon
Preheat the oven to 180 °C.
Crush graham crackers.
Melt the dark chocolate in a glass with little water for 30 seconds in the microwave oven.
Add the pinch of cinnamon and mix with the crushed graham.
Line the parchment paper on the baking tray.
Spread the chocolate graham crust with the back of a spoon, flatten well.
Place the tray in the freezer.
Scrape the vanilla bean and mix with Brillat-Savarin cheese.
Separate the white from the egg yolk and whisk the yolk with the sweetener.
Add cornstarch and mix well.
Beat the egg white until fluffy then add it gently to the previous mixture, make sure not to drop it.
Take out the crust from the freezer and pour the cheese mixture onto it.
Bake for about 30 minutes.
Let cool then refrigerate overnight.
Unmold the cheesecake the next day on a small plate.
Serve and enjoy!