Soft Ripened and Bloomy-rind – Cow’s milk cheese – Double/Triple-crème cheeses

Brillat-Savarin Délice de Bourgogne Saint André

Mild

Double cream cheeses are soft cheeses of cows’ milk enriched with cream so that their fat in dry matter (FDM or FiDM) content is 60–75%.

Triple cream cheeses are enriched to at least 75%.

Brillat-Savarin is a soft, white-crusted cow’s milk triple cream dessert cheese. It was created in1890 as “Excelsior” or “Délice des gourmets” (“Gourmets’ delight”) by the Dubuc family, near Forges-les-Eaux (Seine-Maritime). Cheese-maker Henri Androuët renamed it in the 1930s to pay homage to 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin.

It is an industrial cheese produced by three dairies situated in the Ile de France region. Since classified as a triple cream cheese, Brillat-Savarin has a fat in dry matter content of at least 75% (roughly 40% overall) achieved by adding rich, luscious cream to whole milk.

Brillat-Savarin is aged for one to two weeks. It is also available as a fresh cheese (non affiné) that resembles rich cream cheese.

Characteristics & Tasting Notes

It is luscious, creamy, and neutral to faintly sour when fresh, but it can develop pronounced earthy flavours with longer aging.

Young cheeses taste similar to fresh cheese but usually they are matured for about four to five weeks to develop more complex flavours.

A matured Brillat-Savarin has a typical white, edible bloomy rind with an interior paste that is buttery-white in colour. The texture is dense, moist, and slightly chalky with enough lusciousness and creaminess for a triple cream cheese. Flavours are of butter, salt, faintly sour and cream with hints of mushroom, nuts and truffles.

Serving Suggestions & Food Pairings

It incredible on its own or served with a fruit jam on hearty bread.

For a nice fruity twist, try pairing it with fresh berries.

Wine Pairings

Like any other triple-crème cheese, Brillat-Savarin is best enjoyed with sparkling wines such as Champagne.

Brillat-Savarin also pairs well with Pale Ale and sometimes with a Domaine Chandon Rosé or a Viognier.

Variations

The French cheesemaking company Rouzaire also produces an older Brillat Savarin under the name Pierre Robert. The extra aging time concentrates the proteins and salt in the cheese, resulting in deeper earthy flavours and more intense salty taste. Wheels of Pierre Robert are physically smaller due to loss of moisture, yet creamier than the regular-aged Brillat Savarin.

Délice de Bourgogne, known as the Delight of Burgandy, is a classic French triple crème cheese from the Burgundy region of France. It was first created in 1975 by Jean Lincet at Fromagerie Lincet.

The cheese is made by blending full fat cow’s milk with crème fraîche (butterfat) to create an incredibly delicious soft cheese with a rich flavour and a smooth, melt-in-the-mouth texture. It has a fat content of 75%.

Characteristics & Tasting Notes

It is a soft-ripened triple-cream cheese. The smooth and creamy texture results from the extra cream that is added during the cheese-making process.

Unlike many simple triple crème cheeses, Delice de Bourgogne has a white, bloomy and pungent rind because of the Penicilium Candidum mold.

The flavour is lightly pungent with a creamy, buttery, salty flavour with just a touch of sourness. The mushroomy aroma of thin rind adds a playful contrast to the rich, creamy, buttery and tangy notes of the interior. It’s a homogeneous paste – from ivory to pale yellow colour with a fine and delicate texture – mild and slightly acidic.

At room temperature this cheese spreads like butter.

Serving Suggestions & Food Pairings

Serve it in little individual dishes on its own or with grapes for dipping.

It’s equally delicious try spreading it on toasted baguette slices or simply with table water crackers.

Wine Pairings

The producer suggests pairing Delice de Bourgogne with dry Burgundy white wines such as Meursault, Chablis or Crémant de Bourgogne.

This high fat cheese also pairs very well with Epineuil, Champagne, Cava or Ciders, such as Cidre de Bretagne, and Wheat Beers.

Substitutes/Similar cheeses

If you don’t have delice de bourgogne you can substitute fromage affinois or any triple cream Brie.

Variations

Délice de Bourgogne 2 kg (aging = 2 weeks)

Délice de Bourgogne 200 g (aging = 1 week)

Often called the heavenly cheese, Saint-André is a brand of French triple crème cheese with a powdery white, bloomy white edible skin of mold and a soft creamy interior similar to Camembert. This soft ripened triple cream is an amazingly rich and creamy cheese that is made from fresh cow’s milk and enriched with pure cream.

It is produced in Coutances, in the Normandy region of northwestern France.

It has a high fat (75%) content because it is further enhanced with heavy cream, making it dense, buttery and rich.

Its curing process lasts approximately 30 days.

Characteristics & Tasting Notes

Underneath its bloomy edible rind, there is a dense, creamy-textured body with mild and rich aromas and flavours which can best be described as sour, tangy, buttery, and salty.

Its flavour is rich and buttery due to the addition of sweet cream during the cheese making process.

It has a soft buttery texture, the inside is ivory white in colour with a tangy edible velvety and powdery bloomy mold rind, and tastes like an intense version of Brie.

The flavours of the satiny, edible rind are tangy perfectly complementing the rich, slightly salty and decadent centre.

Serving Suggestions & Food Pairings

This cheese pairs well with pears, suggested by the manufacturer as better complements, and Fuji apples. It could also be enjoyed with a crusty French or Italian bread or a plain cracker. Also Pairs with most any fruit.

Saint-André topped with Caramel Pecan, Craisin-Currant-Walnut, or Roasted Tomato Pine Nut forms an ideal course for Valentine’s Day!

Wine Pairings

The full, buttery taste of Saint Andre can make a white wine, such as Sauvignon Blanc or even a crisp Chablis, taste sour and metallic, so it is best suggested with a light beer, dessert wine or a glass of light and fruity rosé.

Substitutes/Similar cheeses

If you don’t have St Andre cheese you can substitute any double-cream Brie

Storing

The cheese is highly perishable and should be consumed within a week of its purchase.

Note: I get really excited about cheese and wine, so it’s difficult for me to be brief when there is so much wonderful information to share!

Also check:

• A Complete Guide to Plan an Unforgettable Wine & Cheese Party
• The cheese
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  • ***Soft-ripened and Bloomy-rind – Cow’s milk cheese
  • ***Soft Ripened and Bloomy-rind – Cow’s milk cheese – Double/Triple-crème cheeses
  • ***Soft-ripened and Bloomy-rind – Goat’s milk cheese
  • ***Semi-soft and Brined
  • ***Semi-soft – Mild Cow’s milk cheese
  • ***Semi-soft – Mild Sheep’s milk
  • ***Semi-soft – Swiss or Swiss style
  • ***Washed Rind (soft or semi-soft/Semi-hard Cheese/Medium-aged Cheeses)
  • ***Aged – Cow’s milk cheese
  • ***Hard – sheep’s milk cheese
  • ***Hard – Grana
  • ***Blue cheeses
• What to serve with the cheese and wine?
• Cheese and Wine Pairing
• ***Classic Cheese and Wine Pairing Chart
• ***Classic Wine and Cheese Pairing – Sparkling Wine
• ***Classic Wine and Cheese Pairing – White Wine
• ***Classic Wine and Cheese Pairing – White Wine
• ***Classic Wine and Cheese Pairing – Rosé Wine
• ***Classic Wine and Cheese Pairing – Red Wine
• ***Classic Wine and Cheese Pairing – Dessert Wine
• Non-alcoholic alternatives
• How much to buy?
• How to set the table?
  • How to Use That Set of Fancy Cheese Cutlery
  • Wine Glass Guide
• Chronogram & Preparation

***In Development, please keep checking.

Reference: Content and images based on information from: https://www.wikipedia.org/ https://cheese.com https://www.cookipedia.co.uk
https://culturecheesemag.com https://www.gourmetsleuth.com https://winefolly.com/ https://www.tasteatlas.com https://www.wine.com/ https://winemonger.com https://www.terroir-france.com/

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