The cheese Brillat~Savarin was created in the 1930s by Henri Androuet, father of Pierre Androuet who is French Cheese expert. It was named for Billat~Savarin, a famous writer in 18th century France, whose book "The Physiology of Taste" Has become required reading for anyone in the food industry. This aged version has a milky, slightly sour, and sometimes tangy Flavor and a sweet cream smell.
- Milk Type: Cow
- Taste: Mild, slightly acidic, with a tender or creamy consistency
- Consistency: Semi-soft, a triple cream cheese
- Beverage Pairing: St. Emilon, Fronsac,
- Region: France
|
 Browse More French Cheese
Browse More Cow Milk Cheese
Browse More Soft Cheese
|
