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