I like to keep an eye on the cheese case at Sam's Club because every now and then something really unusual pops up in there. Recently, I was surprised and delighted to find a row of imported buttons of fresh Brillat-Savarin from the French company Fromi, beckoning seductively from behind a veil of dried papaya chunks.
Brillat-Savarin is not a cheese I've seen in Evansville (except the time I special-ordered some myself), so I pounced on it.
This decadent little sweet-cheese bomb is produced in two varieties — an aged version, similar to a small brie but far creamier, and the fresh version, frais, which is not aged at all and retains a smooth and dense-fluffy character with a faintly sweet, only slightly tangy, deep milky flavor.
According to Fromi's website at www.fromi.com, Brillat-Savarin was created in 1930 by Frenchman Henri Androuët. It is named after the famous French gourmet and writer Jean Anthelme Brillat-Savarin, who wrote "The Physiology of Taste, or Meditations on Transcendental Gastronomy," published in 1825.
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