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