Brillat-savarin (cheese)
See also: Brillat-Savarin
The brillat-savarin is a French cheese created by Henri Androuët in the Années 1930, and thus named in the honor of Jean Anthelme Brillat-Savarin, magistrate and celebrates gastronome. It is about cream-coloured, soft triple with the palate, which is eaten young person and well expenses. It is produced in the areas of Normandy and Burgundy.
It is a cheese containing cow's milk, with soft paste with flowered crust, of an average weight of 500 grams, which is presented in the form of a flat disc approximately 13 cm in diameter and 3,5 cm thickness.
Its period of optimal tasting is spread out April at October after a 12 days refining, but it is also excellent from March to December.
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