Black truffle and cheese are often dishes that go together perfectly and Brillat-Savarin is no exception to the rule in the same way as brie. This soft cheese, called triple cream because it has a very high fat content, has a rich and creamy taste which blends perfectly with the unique and delicate flavor of black truffle . Discover our recipe for Brillat-Savarin with truffles to make at home.
What is the origin of Brillat-Savarin cheese?
It was during the 19th century, in Burgundy, that this cheese began to appear. However, it was not until 1930 that this relatively fragile cheese became Brillat-Savarin, through the most important cheese trader in Paris: Henri Androuet. In fact, the latter appropriated the know-how of a cheesemaker, Jean-Anthelme Brillat-Savarin, to develop this exceptional dish.
How to consume Brillat-Savarin with truffles?
Brillat-Savarin with truffles, thanks to the cream it contains, is a generous recipe that goes perfectly with recipes such as a salad or a sandwich. It is also possible to use it in combination with hot cooking recipes. Our house specializing in truffles recommends accompanying the latter, which strongly resembles brie, with a white wine from Burgundy.
Preparation of the recipe
STEP 1
First of all, start by cutting into strips or grating your black truffle, depending on your preference.
2ND STEP
Then, once your truffle is cut into thin strips, mix it with your mascarpone.
STEP 3
The most delicate moment of the cooking recipe, cut your cheese in 2, so that you have identical slices of Brillat-Savarin.
STEP 4
Now, all you have to do is spread your mascarpone and black truffle mixture over your 2 parts of Brillat-Savarin.
STEP 5
Finally, close your cheese and wrap it in plastic wrap, then keep it in your refrigerator for 2-3 days so that the delicate flavor of the black truffle can be absorbed into the cheese.
That's it, it's ready, all you have to do is taste this recipe for this exceptional creamy cheese enhanced by black truffles!
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