My sister and brother in law blessed me with possibly the best soft cheese I have ever had, brillat savarin. Oozy and liquidy at room temp, the rind reminded me of a dumpling or ravioli skin with just the right amount of bitterness and chew. I will absolutely grab this again if I see it.
by tombombadil1337
3 Comments
I think this is my all time favorite cheese. Epoisses is the only other that I think might be a little better, but they both kick ass
(Edit: I think I’ve just answered my own question by digging a little more… the one at Wegmans is “Brillat-Savarin Frais” and OP’s is “Brillat-Savarin Affiné”… the one at Wegmans is unaged!)
Can someone clear something up for me about this cheese?
I’ve had two cheeses labeled Brillat-Savarin. One was like this with the rind and extremely fatty/creamy, like butter that is on the verge of melting even when it’s cold. The other is the Wegmans version that has no rind and a firmer texture, with a flavor that is reminiscent of greek yogurt. I guess my question is what is the difference between these, and why are they both labeled Brillat-Savarin?
Also, Wegmans has their “Cremeux de Bourgogne” which was similar in texture to the bloomy Brillat. Are they the same thing?
Is there any funkiness or stinkiness? Or just buttery and creamy?