“The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.” – Jean Anthelme Brillat-Savarin French gourmet & lawyer (1755 â€“ 1826) from his masterpiece: The Physiology of Taste, 1825
I began working at Artisanal Cheese at the end of February 2008 and had my first mind blowing cheese experience shortly there after. It was the beginning of spring and as all cheese-heads know great things happen to cheese in the spring. Spring is when fresh new cheese gets its chance to shine, and it was last spring when our Director of Affinage, Monsieur Denis Cottin gave me my first taste of Brillat Savarin Frais (FRESH!). Named in honor of the 18th century French gastonome Jean Anthelme Brillat-Savarin â€“ this brilliant little cheese is six ounces of triple crÃ¨me perfection.
In its freshest form, which is only available for a few months of the year, Brillat Savarin is like cream cheese on steroids, ultra creamy, ultra smooth, ultra rich and delicious. I felt like one of those allegorical characters in Platoâ€™s cave, I thought I knew what fresh creamy cheese was; when in fact all I had known were shadows, vague misrepresentations of reality. Monsieur Cottin brought me into the light, showing me what true cream cheese should taste like. For weeks I would swipe hunks of the stuff whenever a sample left production, I never bothered with crackers or bread or condiments of any kind, just mouthfuls of pure heaven. I have always considered myself a foodie, long before the word became commonplace, but on that day almost one year ago, I realized how little I knew and how much more I wanted to know.
Jean Anthelme Brillat-Savarinâ€™s most famous quote is, â€œTell me what you eat, and I will tell you who you are.â€ I now know who I am; after you try this cheese youâ€™ll know yourself better too.
Assistant to the CEO