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