Rouzaire Brillat Savarin (bree-YAY sah-vah-RAN) is a triple crème cheese made from whole milk with added crème fraîche. When young the texture is dense, the rind is mild and the flavour has a pleasant crème fraîche tang. As it matures, the rind blooms and becomes spicy, and the texture is like a rich, buttery mousse. For an indulgent breakfast, try Brillat Savarin smeared on dense fruit bread, served with strawberries and Champagne.
A little history about Brillat Savarin
Between the two world wars, French cheesemaker Henri Androuët – son of the renowned French Maître Fromager, Pierre Androuët – created this benchmark triple cream cheese. Triple cream cheeses were first made in the early 20th Century, by adding extra cream to the whole milk used to make cheese. Brillat Savarin is named after the renowned 18th Century lawyer, politician, author and gastronome, Jean Anthelme Brillat-Savarin. His famous book, The Physiology of Taste, is still sold today, and contains many well-known sayings such as:
“Tell me what you eat and I shall tell you what you are” “A dinner which ends without cheese is like a beautiful woman with only one eye”
The Rouzaire family have been making traditional cheese for 3 generations in the Seine-Marne region of Northern France.