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Just a Taste

“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 – 1826) from his masterpiece: The Physiology of Taste, 1825

pc 10089 thumb Just a Taste

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 – this brilliant little cheese is six ounces of triple crème 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 Plato’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-Savarin’s most famous quote is, “Tell me what you eat, and I will tell you who you are.” I now know who I am; after you try this cheese you’ll know yourself better too.

Assistant to the CEO

Spread the curd!
  • more Just a Taste
Posted by Heather

20 Responses to “Just a Taste”

  1. Nikki Says:

    Sounds like the perfect job. I would love to be treated to amazing cheese as a piece of my day!

  2. Bruce Says:

    Your description is one more reason to wish for spring! Is the cheese available yet? BTW, Happy (work) Anniversary!

  3. Austin Says:

    That is a good paean to Brillat Savarin Frais–makes my mouth water! But no crackers? Crazy…

  4. Tara Molloy Says:

    I am going to scour the cheese shops here in Ottawa; hopefully they will have some of this fresh, springly delight!

    thanks for the insights Heather!

  5. Bruce Says:

    Ah, yes, crackers and a nice wine would complete the experience (not at work, of course).

  6. Don Says:

    This sounds amazing, Makes me want to quit my job and go around the world in search of the perfect cheese course. I hope I get the cahnce to try it soon.

  7. Mike and Jo Says:

    This is a Human Rights matter. It is an abuse to tempt those of us in frozen Northern climes with such sensual thoughts of spring cheeses.

  8. John Says:

    I do not know, cream cheese on steroids….. Isn't that a bad thing to be on steroids. I will stay away from this one, but I know you guys have many great cheeses.

  9. Eileen Says:

    I thought the "steriods" comment was a simile. Sounds great to me…could go for some right now…

  10. Jill Says:

    All I want is some crusty bread, a nice glass of wine and hunk of cheese – what could one want? Maybe some dark chocolate…

  11. LaurenElizabeth Says:

    Hey Heather!!

    My dad told me about this "blogging thing" and told me that I HAVE to comment on his page. But, being the amazing and loving daughter that I am, I have decided to comment on yours instead ;)…

    OO and we just learned about Plato's Cave in World History ( just a fun fact of the day) and Brillat Savarin IS cheese on steriods!!! I have to agree with that!

  12. chrissie Says:

    your blog opens up a whole new world! chrissie

  13. LaurenElizabeth Says:

    Jesse McCartney is at ARTISANAL AND NO ONE BOTHERED TO TELL ME!?!?!?!?!?!?!?

  14. Colleen Says:

    no fair making me hungry, and me without my lunch today! Who needs bread when you have such wonderful cheese!

  15. Victor Says:

    A glass of wine, a piece of cheese and I am a happy man. Your site left me drooling, fortunately its late in the day and I can go home soon and indulge. I will be back to read more and try some of these marvelous cheeses.

  16. Rafael Says:

    Hi Heather,

    Great Blog. It sounds like the most ideal job, if you get to taste all those different kinds of cheeses. I wonder if the cream cheese you mentioned can be used to make green spaghetti, a Peruvian delicacy with basil sauce, spinach cream sauce. You need the smoothest cheese's available to savior the flavor of the dish. Enjoy and Bon Appetit!

  17. Alison Says:

    Hi Heather,

    Wow…I have to try this cheese. Lucky for me, as there are no good bagels out here in L.A. I won't feel deprived by eating this cream cheese-like delicacy sans one.

    Your way of describing your experience is so beautiful and lyrical. Can't wait to read more of your posts! You should definitely write more about your love of great food (and cheese).

  18. Christina Dowe Says:

    heyy heather!!!!! thanks 4 the autographs!!! :). my dad said there was a competition for who can get the most posts so im writing on urs :)

    plus brillat savarin is the best cheese here!! see u soon!!!

  19. allison Dowe Says:


    I heard you liked the Brillat Savarin and I just wanted to say that I agree with you and your liking of the cheese!!!

    (p.s.) Thanks for the autograph from jessie mcartny!!!!!


    allison dowe

  20. Scott Says:

    Mmmm. Sounds so good, and Spring has sprung! (Well, almost.) I'll definitely be on the look out for that cheese.