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Cheese from Burgundy and Île-de-France
Whole cow milk enriched with cream is soured with mesophilic cultures and set with calf rennet for at least 12 hours at 32 °C or below, which gives a lactic curd. The curd is ladled into moulds by gravity, drains at least 20 hours and dries for a day. Sold fresh from day 3, or ripened at 5–14 °C into a white-rinded "affiné" cheese. Made in 6 steps over 7.3 days. The longest step, ripen (affiné only), takes at least 5 days (INAO 2016) and runs at 5–14 °C (INAO 2016). Mesophilic lactic cultures does most of the fermenting.
| Main step | at least 5 daysSet[bs-cdc-2016][bs-du] | Ripen (affiné only) |
|---|---|---|
| Temperature | 5–14 °CSet[bs-cdc-2016] | Ripen (affiné only) |
| Acidity | pH up to 4.9Set[bs-cdc-2016] | Set with calf rennet into a lactic curd |
| Whole cow milk · Collected within 2 days of the oldest milking; never frozen[bs-cdc-2016] | |
| Cow cream · Skimmed from whole cow milk; whey cream, homogenised and frozen cream are banned[bs-cdc-2016] | |
| Mesophilic lactic cultures[bs-cdc-2016] | |
| 20 ml per 100 litres or less | Calf rennet · The only coagulant allowed[bs-cdc-2016] |
| Salt · Sodium chloride or salt substitutes; finished cheese below 2 % salt[bs-cdc-2016] | |
| Ripening cultures (Penicillium candidum, Geotrichum) · Only for the ripened "affiné" cheese[bs-cdc-2016] | |
| Starter | mesophilic lactic cultures; Penicillium candidum and Geotrichum for the ripened cheese |
Total time across the recorded steps: 7.3 days
What changes: Cream and lactic cultures go into whole milk, which begins to sour
Output: soured milk and cream.
Microbes at work in this step
mesophilic lactic cultures start the acid and the aroma
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Unlike Camembert, Brillat-Savarin is a cream-enriched lactic curd that sets for at least 12 hours and reaches at least 72 % fat in dry matter. It may be sold fresh, without a rind, from day 3.
The rules require milk and cream stored at 8 °C or below before making and a curd at pH 4.9 or lower before moulding.
Every number is labelled with how it is known. How this atlas is made
