Brillat Savarin Triple Cream – Marcella The Cheesemonger International Guilde des Fromagers
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Brillat Savarin Triple Cream

While in New York last summer, The Lady had tasted a French Triple Cream named after the famed epicure, Brillat Savarin. She brought some home for The Man and moi. My review got a bit side-tracked with all the traveling The Lady does… leaving me to “baby-sit” The Man when she is away. You’d think it’d be a cake-walk… think again…

Brillat Savarin came from a family of lawyers and became one, using that to establish himself as a politician. He is also considered to be the father of the low-carb diet, declaring sugar and flour the evils that caused obesity. He suggested a protein-rich diet was the better way to control weight.

His love of food and wine caused this triple cream and a Gateau Savarin to be named in his honor.

This triple cream is 75% butterfat… butter is 84% butterfat… you do the math…

This cheese melts on your palate due to its rich and creamy texture and taste. It is mild and you can never go wrong with a triple cream. Its fresh lactic taste is balanced with a mushroom whiff. The bloomy rind is snowy white, thin and completely edible.

We enjoyed this triple cream with warm French bread. So creamy, it spreads easily and became a meal in itself.

I give Brillat Savarin 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: You can enjoy this on a cheese plate with 34° Natural Crispbread Crackers on spread on a baguette. Pair this with Harvest Song Apricot Preserves and watch The Man swoon.

Wine Pairing: A sparkling wine helps lift the butterfat off the palate. Asti Moscato and its pear notes would go well with Brillat Savarin.

Beer Pairing: How about a pear cider or a pilsner?

Source: Pasteurized Cow Milk made using an animal rennet. This cheese is aged 60-75 days.

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