Brillat-Savarin IGP | 🦆The Bow Tie Duck Manila
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Pre-ordered Brillat-Savarin IGP by Fromagerie Beillevaire

A Celebration of Creaminess

Made of 75 per­cent but­ter­fat, the Bril­lat-Savarin cheese is rich, but­tery, and one of France’s most beloved cheeses. It is named after the famous French epi­cure and gas­tronome Jean Anthelme Bril­lat-Savarin. From the lead­ing cheese cura­tor, Fro­magerie Beillevaire

TAST­ING NOTES FROM THE CURATOR

Made year-round in the Ile de France region, this IGP-cer­ti­fied soft-ripened triple cream cheese com­bines the lush but­ter­i­ness of high-fat cream with whole, pas­teur­ized milk. When young, around one or two weeks old, it tastes almost like fresh cheese. After four or five weeks of mat­u­ra­tion, this cheese, with its bloom­ing white rind and but­ter-white pâtĂ©, devel­ops a more com­plex fla­vor pro­file. It is dense, moist, and faint­ly chalky, almost like salt­ed but­ter with a hint of mush­room, nut, and black truffle. 

PREPA­RA­TION OR PAIRINGS

Here is a rich cheese to be savored with incred­i­bly good friends. Bril­lat-Savarin can be served as a dessert cheese or on a cheese board accom­pa­nied by grapes, pears, and mel­ons — and tru­ly crusty bread. A bit of straw­ber­ry jam and a dash of pep­per will also enhance its flavors.

This cheese is love­ly with fruity, full-bod­ied whites like Viog­nier or Cham­pagnes. It’s espe­cial­ly won­der­ful with a few glass­es of Dom PĂ©rignon RosĂ© Vin­tage 2005. Should you pre­fer a red wine, we sug­gest you turn to a Bor­deaux or Châteauneuf-de-Pape. For the beer enthu­si­ast, this cheese also goes well with pale ales! 

BELOVED BY THE FROMAGERS

“Dessert with­out cheese is like a beau­ty with only one eye,” said famed 18th-cen­tu­ry gas­tronome — and phys­i­ol­o­gist — Jean Anthelme Bril­lat-Savarin. Over a hun­dred years lat­er, high­ly regard­ed fro­mager Hen­ri Androu­et named his cre­ation, based on the ear­li­er Excel­sior cheese, after this titan of the gourmet world. Fit­ting, for its rich fla­vor that is fat­ti­er than Camem­bert and much creami­er than Brie. It stands on a pedestal of its own. It brings to mind anoth­er of Brillat-Savarin’s endear­ing food quotes: ​“The dis­cov­ery of a new dish con­fers more hap­pi­ness on human­i­ty than the dis­cov­ery of a new star.” 

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but­ter draw­er of a refrig­er­a­tor, not on the shelves them­selves. This is to help reg­u­late their tem­per­a­ture and humid­i­ty lev­els — and pre­vents the for­ma­tion of mold. Once opened, they should not be kept in their orig­i­nal pack­ag­ing. Soft cheeses with del­i­cate rinds need to breathe, so they are best placed in glass con­tain­ers lined with paper tow­els to absorb extra mois­ture. Leave the lid open a tiny bit for air to cir­cu­late. Beill­e­vaire cheeses are air-flown from France on demand. They are meant to be con­sumed with­in 1 to 2 weeks of their arrival at your residence.

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