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).
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.