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This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.

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Brillat-Savarin (today's sample record)

Language: French

Description: Brillat-Savarin is a mild, supple, creamy, pasteurised, triple cream cow’s milk cheese with a white penicillin rind. It is from Normandy, invented in the 1930s, and is now ubiquitous, although the best comes from Bray. It is named after the gastronome Brillat-Savarin.

Brillat-Savarin, creamy and salty

Pronounced: bree-YAH-sah-vah-RA'
Ethnicity: French
Most frequent country: France
Most frequent region: Bray in Normandy

See places: French food and cuisine, Bray, Normandy

See foods and dishes: Bray, Alouette, Boursin, Brillat-Savarin, délice de Saint-Cyr, Excelsior, Grand Vatel, Magnum, Petit Vatel, Rondelé, Tartare

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Database last updated: 21 June 2011 12:23