Named after a famous gourmet
Will Studd Brillat-Savarin is a soft-ripened triple cream cheese made with cow’s milk in the Bourgogne region of France. It dates back to the late nineteenth century but has been known under its current name only since the 1930’s.
Actually, famous cheese affineur, Henri Androuët, named the cheese Brillat-Savarin as a nod to eighteenth century French gourmet and political figure, Jean Anthelme Brillat-Savarin.
Moreover, historians credit Jean Anthelme Brillat-Savarin with a number of classic quotes including cheese related one.
“A dessert without cheese is like a beautiful woman with only one eye”
A Brillat-Savarin Affiné
Will Studd’s Brillat-Savarin differs from the more commercial versions of the cheese in 2 main ways. Firstly, it has a thin, wrinkly Geotrichum candidum rind. Also, it comes in a poplar wooden box.
Indeed, the box protects its delicate rind and provides the perfect microclimate for continued ripening.
At 2 weeks, the cheese has a slightly chalky centre and an oozy cream-line. As it reaches its “Best Before” date, its texture breaks down further to become decadently spoonable.
The aroma and flavour profile are both quite mild. A ripe Brillat-Savarin will have a luscious mouthfeel with savoury notes of cream and butter and the slightest bit of tang.
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