brillat-savarin: meaning, definition, pronunciation and examples
LowFormal / Culinary
Quick answer
What does “brillat-savarin” mean?
A rich, triple-cream French cow's milk cheese, known for its soft texture and high fat content.
Audio
Pronunciation
Definition
Meaning and Definition
A rich, triple-cream French cow's milk cheese, known for its soft texture and high fat content.
The name is also used more generally to refer to high-quality, indulgent dairy products or gourmet food experiences, invoking the legacy of the famed gastronome Jean Anthelme Brillat-Savarin.
Dialectal Variation
British vs American Usage
Differences
No significant difference in meaning. The term is equally a French culinary import in both regions.
Connotations
Connotes luxury, French cuisine, and gourmet expertise equally in both varieties.
Frequency
Equally low-frequency in both, used primarily in specialist cheese shops, fine dining, and gourmet writing.
Grammar
How to Use “brillat-savarin” in a Sentence
[verb] + Brillat-Savarin: e.g., 'serve', 'pair', 'enjoy', 'produce'[adjective] + Brillat-Savarin: e.g., 'authentic', 'ripe', 'decadent'Vocabulary
Collocations
Usage
Meaning in Context
Business
Rare, except in the business of gourmet food import/export or restaurant supply.
Academic
Used in food science, gastronomy, or culinary history papers.
Everyday
Very rare. Used only by enthusiasts discussing fine cheese.
Technical
Used in dairy science and professional culinary arts to specify a cheese type.
Vocabulary
Synonyms of “brillat-savarin”
Vocabulary
Antonyms of “brillat-savarin”
Watch out
Common Mistakes When Using “brillat-savarin”
- Incorrect pluralisation ('Brillat-Savarins'). Treat it as uncountable or use 'wheels/wedges of Brillat-Savarin'.
- Misspelling (e.g., Brilliant-Savarin, Brillat Savrin).
- Using it as a countable noun without a classifier (e.g., 'I ate a Brillat-Savarin').
FAQ
Frequently Asked Questions
Both. It is a cheese named after the 18th-century French lawyer and gastronome Jean Anthelme Brillat-Savarin.
It is typically served at room temperature, often with bread, crackers, or fruit like grapes or figs. It can be part of a cheeseboard or dessert course.
It contains at least 75% butterfat in the dry matter, achieved by adding cream to the milk during production.
It is best enjoyed fresh and uncooked, as its delicate texture and flavour are diminished by high heat. It can be used in cold spreads or as a finishing element.
A rich, triple-cream French cow's milk cheese, known for its soft texture and high fat content.
Brillat-savarin is usually formal / culinary in register.
Brillat-savarin: in British English it is pronounced /ˌbriː.jɑː sæv.əˈræ̃/, and in American English it is pronounced /ˌbriˌjɑ ˌsɑv.əˈræn/. Tap the audio buttons above to hear it.
Learning
Memory Aids
Mnemonic
Think: 'Brilliant-Savouring' – a brilliant cheese for savouring, named after a brilliant food writer.
Conceptual Metaphor
LUXURY IS RICHNESS (of fat/content); GOURMET KNOWLEDGE IS A LEGACY.
Practice
Quiz
What is Brillat-Savarin primarily known as?