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- Brillat-savarin abstract "Brillat-Savarin is a soft, white-crusted cow's milk cheese with at least 75% fat in dry matter (roughly 40% overall), named after the 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin. The cheese was created in the 1930s by cheese-maker Henri Androuët.Brillat-Savarin is produced all year round in Burgundy and Normandy. It comes in 12–13 cm wheels and approximately 4 cm thick, and is aged for one to two weeks. It is also available as a fresh cheese (non affiné) that resembles rich cream cheese.It is a triple cream Brie that is luscious, creamy and faintly sour. It goes well with medjool dates and also champagne. Pairing with red wines is difficult, as any mushroom-like notes or "moldy" taste will bring out the tannins of the wine. Brillat Savarin is also quite salty when ripe, which may disturb the taste of red wine. It does pair well with Pale Ale[citation needed]. The carbonation wipes the fattiness from the palate and the malts enhance the creaminess of the cheese.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 flavors and more intense salty taste. Wheels of Pierre Robert are physically shorter (due to loss of moisture), yet creamier than the regular-aged Brillat Savarin.".
- Brillat-savarin thumbnail Brillatsavarin.JPG?width=300.
- Brillat-savarin wikiPageExternalLink brillat-savarin.html.
- Brillat-savarin wikiPageID "44611".
- Brillat-savarin wikiPageRevisionID "596302133".
- Brillat-savarin aging "1".
- Brillat-savarin country France.
- Brillat-savarin dimensions "4".
- Brillat-savarin hasPhotoCollection Brillat-savarin.
- Brillat-savarin name "Brillat-Savarin".
- Brillat-savarin region Normandy.
- Brillat-savarin source "Cows".
- Brillat-savarin texture "Soft".
- Brillat-savarin subject Category:Cow's-milk_cheeses.
- Brillat-savarin subject Category:French_cheeses.
- Brillat-savarin comment "Brillat-Savarin is a soft, white-crusted cow's milk cheese with at least 75% fat in dry matter (roughly 40% overall), named after the 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin. The cheese was created in the 1930s by cheese-maker Henri Androuët.Brillat-Savarin is produced all year round in Burgundy and Normandy. It comes in 12–13 cm wheels and approximately 4 cm thick, and is aged for one to two weeks.".
- Brillat-savarin label "Brillat-Savarin".
- Brillat-savarin label "Brillat-savarin (fromage)".
- Brillat-savarin label "Brillat-savarin (queso)".
- Brillat-savarin label "Brillat-savarin".
- Brillat-savarin label "布瑞拉特·薩伐侖芝士".
- Brillat-savarin sameAs Brillat-savarin_(queso).
- Brillat-savarin sameAs Brillat-savarin_(fromage).
- Brillat-savarin sameAs Brillat-Savarin.
- Brillat-savarin sameAs Brillat-Savarin.
- Brillat-savarin sameAs m.0c4rn.
- Brillat-savarin sameAs Q724855.
- Brillat-savarin sameAs Q724855.
- Brillat-savarin wasDerivedFrom Brillat-savarin?oldid=596302133.
- Brillat-savarin depiction Brillatsavarin.JPG.
- Brillat-savarin isPrimaryTopicOf Brillat-savarin.