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Brillat-Savarin cheese, the Glossary

Index Brillat-Savarin cheese

Brillat-Savarin is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall).[1]

Table of Contents

  1. 15 relations: Bloomy rind, Burgundy, Cattle, Cheese, Cream cheese, Forges-les-Eaux, France, French people, Gastronomy, Geographical indications and traditional specialities in the European Union, Jean Anthelme Brillat-Savarin, List of cheeses, List of French cheeses, Triple cream, Types of cheese.

  2. Norman cuisine

Bloomy rind

A bloomy rind is a cheese rind that is soft and fluffy and white in color.

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Burgundy

Burgundy (Bourgogne; Burgundian: bourguignon) is a historical territory and former administrative region and province of east-central France.

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Cattle

Cattle (Bos taurus) are large, domesticated, bovid ungulates widely kept as livestock. They are prominent modern members of the subfamily Bovinae and the most widespread species of the genus Bos. Mature female cattle are called cows and mature male cattle are bulls. Young female cattle are called heifers, young male cattle are oxen or bullocks, and castrated male cattle are known as steers.

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Cheese

Cheese is a dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein.

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Cream cheese

Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream.

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Forges-les-Eaux

Forges-les-Eaux is a commune in the Seine-Maritime department in the Normandy region in northern France.

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France

France, officially the French Republic, is a country located primarily in Western Europe.

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French people

The French people (lit) are a nation primarily located in Western Europe that share a common French culture, history, and language, identified with the country of France.

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Gastronomy

Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating.

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Geographical indications and traditional specialities in the European Union

Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote and protect names of agricultural products and foodstuffs, wines and spirits.

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Jean Anthelme Brillat-Savarin

Jean Anthelme Brillat-Savarin ((2 April 1755 – 2 February 1826) was a French lawyer and politician, who, as the author of Physiologie du goût (The Physiology of Taste), became celebrated for his culinary reminiscences and reflections on the craft and science of cookery and the art of eating.

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List of cheeses

This is a list of cheeses by place of origin.

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List of French cheeses

This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France. Brillat-Savarin cheese and list of French cheeses are French cheeses.

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Triple cream

Triple-cream cheese or fromage triple-crème is cow's-milk cheese which contains more than 75% fat in its dry matter.

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Types of cheese

There are many different types of cheese.

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See also

Norman cuisine

References

[1] https://en.wikipedia.org/wiki/Brillat-Savarin_cheese

Also known as Brillat-Savarin (cheese).