Brillat Savarin Recipe
From Normandy, France, not more than 2 to 3 weeks old, we call this the 'ice cream cheese'. It is made by adding hot cream straight into the curd in order to raise the fat content to a whopping 78%.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Milk & Cultures
Cream Additions
Equipment & Finishing
Method
Milk & Cultures
- 1
Prepare milk
Heat 12 cups whole milk slowly in a heavy-bottomed pot to 86°F (30°C), stirring gently to avoid scorching.
- 2
- 3
- 4
Add rennet
Dilute 1 tsp liquid rennet in 1/4 cup cool, non-chlorinated water. Stir the milk with an up-and-down motion for about 30 seconds while adding the diluted rennet, then stop stirring and cover. Maintain temperature at 86°F (30°C).
- 5
Set the curd
Let the milk coagulate undisturbed for 45–60 minutes until you obtain a clean break (curd splits cleanly when a knife is inserted and lifted).
Cutting, Draining & Creaming
- 6
Cut the curd
Using a long knife or curd cutter, cut the curd into 1–1.5 inch (2.5–4 cm) cubes. Let the curds rest for 5 minutes.
- 7
Gentle stirring & settling
Gently stir the curds once or twice over the next 10 minutes to encourage whey expulsion, being careful not to break curds too much (Brillat Savarin is a soft cheese with large curds).
- 8
Ladle curd into mold
Line molds with cheesecloth or leave unlined for the classic texture. Using a slotted ladle or spoon, transfer curds into small 3–4 inch molds. Allow whey to drain naturally; do not press. Tilt molds occasionally to pour off excess whey. This initial draining takes 2–4 hours at room temperature (about 68–72°F / 20–22°C).
- 9
Prepare hot cream
While curds drain, gently heat 3 cups heavy cream to 120–130°F (49–54°C). It should be hot but not simmering; hold temperature in a small pot or double boiler.
- 10
Cut curd and cream the cheese
When curd has formed a coherent mass in the molds but still retains moisture (after a few hours of draining), remove the curds from molds into a bowl. Pour the hot cream directly and evenly over the curd in stages, folding gently after each addition until all 3 cups hot cream have been mixed in. The hot cream raises the overall fat content and produces the characteristic rich, creamy texture. Fold gently to avoid overworking; the curd should become glossy and very creamy.
Salting, Molding & Aging
- 11
Salt
Sprinkle 2 tsp fine salt evenly over the creamed curd and fold gently to distribute. Taste a small amount to confirm salt level; adjust by up to 1/2 tsp if desired, keeping in mind aging will mellow flavors.
- 12
Re-mold and drain
Spoon the salted, creamed curd back into clean molds (3–4 inch rounds), filling gently and smoothing the surface. Allow the cheeses to drain for another 6–12 hours at 50–60% humidity and 60–68°F (15–20°C). A small amount of whey may continue to drain; tilt molds occasionally and remove excess whey so the surface is not sitting in liquid.
- 13
Initial rind development
After draining, transfer cheeses to a cheese mat or rack and place in a cool, humid space (refrigerator at the high end or a small cheese cave) at 50–55°F (10–13°C) and 85–95% humidity. Turn the cheeses every 12 hours for the first 2–3 days to encourage even moisture loss and rind formation.
- 14
Aging
Age the cheeses for 10–21 days. Brillat Savarin is usually sold at 2–3 weeks of age; at about 10–12 days a thin bloomy rind will form and the paste will begin to soften from the outside in. By 2–3 weeks the center will be creamy and spreadable. Maintain temperature 50–55°F (10–13°C) and high humidity during aging.
- 15
Packaging
Once desired ripeness is reached (creamy interior, bloomy white rind), wrap each round in cheese paper or breathable paper and refrigerate. If you plan to eat within a few days keep in fridge; otherwise store at 36–45°F (2–7°C). Best eaten within 2–3 weeks from production for the classic Brillat Savarin texture and flavor.