Brillat-Savarin PGI

Whole cow's milk, a touch of cream, just the right amount of salt… Our Brillat-Savarin has a delicate, melting texture.

How to enjoy our traditional milk:

Young:

 Type: Cream-enriched soft cheese made from cow's milk
 Appearance: No rind, uniform white paste
 Aromas: Lactic scents of milk and cream
 Texture: Fresh and creamy
 Flavour: Slightly acidic, lactic, salty taste, delicate cream aromas

Mature:

 Type: Cream-enriched soft cheese made from cow's milk, with a bloomy rind
 Appearance: Fluffy white rind, uniform ivory paste
 Aromas: Mushroom and cream scents
 Texture: Smooth and creamy
 Flavour: Slightly acidic, lactic, salty taste, delicate cream and butter aromas

Trade secret:

Good whole cow's milk, cream, a few lactic ferments, a dash of animal rennet, a pinch of salt…

History:

Brillat-Savarin is named after the eminent French gastronome and politician Jean Anthelme Brillat-Savarin, to whom we owe this famous phrase “A dessert without cheese is a beauty without a heart.”
 
 A cream-enriched cheese, made with good cow's milk to which cream has been added for a melting texture and a soft taste.Brillat-Savarin obtained its PGI on 19 January 2017, a sign of quality that guarantees that a primary stage (manufacturing and maturing) in the production of this cheese, takes place in a specific geographical area.

Production area:

Production specificities:

Manufacturing and maturing must take place in the PGI area defined in the specifications (see map).
Whole cow's milk and cow's milk cream, selected for their freshness, are blended to enrich the cheese and respect its minimal fat content, which gives it its distinctive creamy taste.
It takes a minimum of 12 hours to coagulate, allowing for further acidification.
Draining should be slow and natural, lasting at least 20 hours.
Drying time after unmoulding is a minimum of 2 days.
Part of the production is sold mature. Maturing takes 5 days for small formats and 8 days for large formats.

Tasting suggestions:

Young:

 Perfect in sandwiches, salads, bagels, as well as for a gourmet brunch
 Excellent for cooking: in a pie or quiche
 Pairing: white Burgundy wines (Meursault, Chablis, Crémant de Bourgogne)

Mature:

 A must on a cheese platter Delicious in pieces in a mixed salad or on oven-baked toast
 Pairing: Crémant de Bourgogne and other white Burgundy wines (Meursault, Chablis)  Discover our recipes incorporating Brillat-Savarin to enhance this outstanding cheese!