Cheese. Brilat-Savarin

I bought some Brillat-Savarin cheese yesterday at the Seward coop.  Brillat-Savarin is a relatively new cheese, created in the 1930's by a cheesemaker in Paris name Henri Androuet.  He named it after a 19th century gastronome name Antheleme Brillat-Savarin, who is reputed to have once written:

'...a meal without cheese is like a beautiful woman with only one eye'.

My sources claims that this earned him the lasting affection of cheesemakers world-wide.  They must be an odd group, but I forgive them.

Brillat-Savarin is about 75% butterfat content (this qualifies it as triple cream, though is a somewhat misleading number -- perhaps more on that in a separate post).  Warm, thick cream is added to the curd, but it is essentially not ripened.  It reaches maturity in just 2 to 3 weeks

So it should be eaten young.   I checked first and was assured it had only arrived and been put in the display a day previously.

Sigh...not the same as Philip's at the Marche Carmes in Toulouse. That kick of pure luscious butterfat just didn't seem to be there.

But an interesting factoid.  Pierre Robert is actually Brillat-Savarin, just aged longer.  The extra aging evidently results in a deeper and saltier flavors.  I suppose I could apologize for the the one I bought by describing it this way.