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Brillat-Savarin (cheese) - Quiz
  • 1. What milk is used to make Brillat-Savarin cheese?
A) Sheep's milk
B) Goat's milk
C) Cow's milk
D) Buffalo's milk
  • 2. How would you describe the texture of Brillat-Savarin?
A) Crumbly
B) Hard
C) Creamy
D) Dry
  • 3. What is the fat content of Brillat-Savarin?
A) 50% fat
B) 30% fat
C) 90% fat
D) 75% fat
  • 4. Brillat-Savarin cheese is named after which famous person?
A) Auguste Escoffier
B) Antoine Carême
C) Marcel Proust
D) Jean Anthelme Brillat-Savarin
  • 5. What is a common pairing for Brillat-Savarin cheese?
A) Chips
B) Salad
C) Baguette
D) Pasta
  • 6. What is the rind of Brillat-Savarin like?
A) Soft and white
B) Hard and waxy
C) Thin and clear
D) Rough and brown
  • 7. What flavor profile is Brillat-Savarin known for?
A) Sour and pungent
B) Rich and buttery
C) Spicy and tangy
D) Bitter and smoky
  • 8. How is Brillat-Savarin typically served?
A) Frozen
B) Hot
C) Room temperature
D) Chilled
  • 9. What is a good wine pairing for Brillat-Savarin?
A) Champagne
B) Red Bordeaux
C) Malbec
D) Riesling
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