brillat savarin

Brillat-Savarin

bree YA sav ah RAN
secret de fromage #73:

Triple crème leads to quadruple the flavor. It’s true. We did the math.

This decadent, triple-cream cheese is buttery, smooth and mild. Spread Brillat-Savarin on bread or crackers and enjoy with Champagne. Or, try it for a delightful dessert with fresh fruit.

recipes featuring Brillat-Savarin

Origin Île-de-France, France

Production & Aging Soft-ripened, aged from 1 or 2 weeks up to 2 months

Appearance Thin, white, flowery rind and pale yellow paste

Taste & Texture Buttery and rich, slightly salty

Wine Pairing Suggestions Champagne, Sweet Dessert Wine

Brillat-Savarin

Ingredients:

  • 1 soft cheese
  • 1 semi-soft cheese
  • 1 hard cheese
  • 1 blue cheese

Directions:

  • Allow the cheese to come to room temperature before serving. It should take around an hour. Slice and arrange your cheese clockwise from mild to strong. Garnish with fruit, nuts and sliced baguette. 

Serves: 4

Brillat-Savarin

Ingredients:

  • 4 Idaho/Russet potatoes
  • Cooking oil (olive, canola, macadamia, etc.)
  • 1/2 cup sour cream
  • 3/4 cup half and half
  • 2 tablespoons butter, softened
  • 6 strips bacon, cooked, crumbled
  • 1/4 cup scallions, chopped
  • 1 cup green peas
  • 1 tablespoon lemon zest
  • Salt and pepper to taste
  • Triple Crème Cheese
  • 4 pork chops, cut 1 1/4-inch thick
  • Canola oil
  • Salt and pepper to taste

Directions: