Brillat-Savarin
| Brillat-Savarin | |
|---|---|
| country |  France
|
| region | Aube and Côte-d'Or department |
| Type of cheese | Soft cheese |
| Milk supplier | Cow's milk |
| description | |
| shape | cylindrical shape with a straight or slightly concave edge |
| size | Diameter: 60 to 140 mm and height: 30 to 70 mm |
| Ripening time | * at least 5 days for small formats
|
| Nutritional information | |
| Fat content | at least 72% FiTr. |
| Dry matter | at least 40% |
| Salinity | less than 2% |
| Legal information | |
| protected term | IGP |
| Ordinance on protection | Official Journal of the European Communities C 330/6 (PDF) of 8 September 2016 |
| Geographical area | |
The Brillat- Savarin is a soft cheese , which in the départements Aube and Côte d'Or is prepared. It is not a variety but a "collectively used brand".
The name, introduced by a Parisian cheese merchant in the early 1930s, pays homage to Jean Anthelme Brillat-Savarin . The Brillat-Savarin has been listed as a product with a protected geographical indication in the DOOR since 2016 .
It is available in small and large versions with a weight of 100 to 250 g and over 500 g (for sale in segments).
properties
Due to its fat content, the cheese is a product with triple crème (triple cream level) and only has a very short shelf life. It has a cylindrical shape with flat surfaces and straight or concave sides. The dough is smooth, soft, creamy and creamy, its taste is slightly salty and slightly sour.
Web links
- Brillat-Savarin on kaesewelten.info
Individual evidence
- ↑ Brigitte Engelmann, Peter Holler: Das Feinschmecker-Handbuch Käse . 1st edition. Ullmann, Potsdam 2013, ISBN 978-3-8480-0478-2 , pp. 116 .
- ^ Entry on Brillat-Savarin in the Database of Origin and Registration (DOOR) of the Directorate-General for Agriculture and Rural Development of the European Commission .