Brillat-savarin Cheese Recipe

Time3h

Serves10

A triple crème cow’s milk cheese with a creamy and buttery interior.

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Ingredients

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1
Prepare the Milk
In a large pot, gently heat the cow's milk to 32°C (90°F). Stir in the cream until well combined.
2
Add Starter Culture
Sprinkle the mesophilic starter culture over the surface of the milk and let it rehydrate for 5-10 minutes. Then stir it in gently for about 1 minute.
3
Add Rennet
Dilute the rennet in a small amount of cool, non-chlorinated water. Add it to the milk mixture and stir gently for about 30 seconds. Stop stirring and let the milk sit undisturbed for 1 hour, or until it forms a clean break.
4
Cut the Curd
Once the curd has set, cut it into 1-inch cubes. Let it rest for 5 minutes to firm up.
5
Cook the Curd
Slowly heat the curds to 38°C (100°F) over 30 minutes, stirring gently to prevent them from clumping. Maintain this temperature for another 30 minutes.
6
Drain the Curd
Transfer the curd into a cheese mold lined with cheesecloth, pressing down gently to eliminate excess whey. Let it drain for 12 hours at room temperature.
7
Salting
Once drained, remove the cheese from the mold, sprinkle salt evenly over the surface, and let it rest for 24 hours in a cool place.
8
Ripening
Transfer the cheese to a ripening container and allow it to age in a controlled environment (around 10-12°C or 50-54°F) for 2-4 weeks. Turn the cheese regularly.
9
Final Touches
Once the cheese has reached the desired flavor and texture, it can be wrapped in wax paper and refrigerated until ready to serve.