Английская Википедия:Brillat-Savarin cheese
Шаблон:Short description Шаблон:About Шаблон:Infobox cheese Brillat-Savarin is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall).[1] It has a natural, bloomy rind. It was created c. 1890 as "Excelsior" or "Délice des gourmets" ("Gourmets' delight") by the Dubuc family, near Forges-les-Eaux (Seine-Maritime). Cheese-maker Henri Androuët renamed it in the 1930s, as an homage to 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin.[2][3]
Brillat-Savarin is produced all year round mainly in Burgundy. It comes in Шаблон:Convert wheels and approximately 4 cm thick, and is matured for one to two weeks in dry cellar.[4] It is also available as a fresh cheese (non affiné) that resembles rich cream cheese.[1]
It is a triple cream soft-ripened cheese that is luscious, creamy and faintly sour.[5]
See also
References
- ↑ 1,0 1,1 European Commission publication of an application on quality schemes for agricultural products and foodstuffs, here: Brillat Savarin cheese
- ↑ Jean Froc, Les Traditions fromagères en France, Versailles, Quae, 2006, p. 82-83. Шаблон:ISBN
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ Brillat-Savarin cheese
