Alan - 31 May 2008 03:25 PM
Hi all,
I’d love to make some Brillat Savarin (one type of French “triple-cream”), but I don’t have a recipe. It tends to have a more buttery flavor than Camembert and a creamier but less runny texture when ripe. I also know that whereas Camembert has about 40-45% fat traditionally, Brillat has more around 75-80% fat. It is quite a rich cheese. I was thinking about using a Camembert recipe but making the following changes:
1) Use some extra Lactococccus lactis subsp. biovar diacetylactis with the mesophillic for added buttery flavor
2) For each gallon use 3 quarts whole milk and 1 quart heavy cream
3) Make the cheese twice as thick in size as the Camembert usually is
Otherwise I was going to follow a recipe for Camembert to the letter. Any thoughts? Have any of you ever made this type of cheese?
Best,
Alan
i know it’s been a while since you posted this, but i tried it about 6 weeks ago, and it totally works. this is what i did:
1 gallon whole milk (i use Strauss milk, which is local and organic)
1 pint heavy cream (also from a local organic dairy)
1/8 tsp MA4001 Culture
1/8 tsp of P. Candidum powder
1/8 tsp Geotrichum Candidum powder
1/4 tsp Calcium Chloride solution in 1/4 cup water
1/4 tsp liquid Rennet in 1/4 cup water.
flake salt
for Brillat-Savarin/triple cream (as you suggested):
* use some extra Lactococccus lactis subsp. biovar diacetylactis with the mesophillic
* make the cheese twice as thick (1 gal milk + 1 pint of cream = 2 cheeses)
bring the milk up to 86-88 F.
add the MA4001 Culture plus the additional Lactococccus lactis subsp. biovar diacetylactis and both the Candidum powders to the milk surface and let them dissolve for 2-4 minutes before stirring. Mix into the milk with 20 top/bottom strokes.
wait 30 minutes.
add the rennet and stir well.
add the Calcium Chloride water and stir again.
cover and leave alone for 90 minutes. don’t let the temperature drop more than a
couple of degrees.
cut the curds into half inch cubes. stir the cubes gently for a minute or two, as
the curds break down a bit more.
wait 10 minutes, and then carefully pour off as much of the whey as possible.
transfer the curds into a cloth-lined colander, and drain for 20 minutes.
transfer the curds to the molds, and let drain for 4 hours.
flip the molds, and then flip every 4 hours or so for the next 12 hours, keeping
the temperature around 65-70F.
take the cheeses out of the molds and salt carefully.
ripen at 45-50F for 4 weeks.
the cheeses are AMAZING. 1/2lb wheels of beautiful whipped buttery awesome. everyone should try this. thank you so much for the suggestions for adding cultures.
http://www.flickr.com/photos/djpiebob/5190779373/
i am making this again RIGHT NOW. 
