Le Fromage “Tell me what you eat and I’ll tell you what you are.” It’s not just the introduction from Iron Chef, but a quote from one of the original “foodies,” 18th century gourmet Brillat Savarin. In honor of this culinary luminary, cheesemaker Henry Androuët, named this relatively new cheese after him in 1930. Highly snackable and likely the first cheese to disappear at a party, I think Mr. Savarin, who believed cheese should be served at every meal, would approve. mature too long, the rind darkens and the paste becomes unpleasantly oily. It is a taste to be savored when you are truly ready to take your taste buds on an exhilarating journey. To get the full flavor of BrillatSavarin, it is best to pair it with medjool dates, champagne or even pale ale – the carbonation of the champagne wipes the fattiness from the palate and the malts from the ale enhance the creaminess of the cheese. Le Fromage plus Décadent By Heather Opolony Category Manager, Cheese Brillat-savarin Country of Origin France Region Normandy Source of Milk Cow Texture Soft Aging Time 1-2 weeks Brillat-Savarin: Brie’s More elegant sister Pronounced bree-YAH sah-vahRAHN, this decadent triple crème gourmet cheese is brie’s more elegant sister. Brillat-Savarin is made from pasteurized cow’s milk, enriched with cream. It is a soft-white cheese of round shape with a thick, velvety, white crust. It has a light downy white rind and the cheese cuts like butter. Brillat-Savarin has a full milky aroma with light lemon sour tones. The adage for this cheese is ‘the younger the better.’ If allowed to an exCellent FrenCh export Found primarily in Normandy, in the northwest of France, there are several producers that make this rich, luscious, soft-ripened cow’s milk cheese with the texture of ice cream. Fresh Products 2013- 2014 Annual Catalog ~ 9