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Whole cow’s milk and cow’s cream selected for their freshness are mixed together to enrich the cheese and ensure that it has the minimum fat content responsible for its distinctive creamy taste.
A maturation phase at a moderate temperature provides the conditions required for the milk to curdle under the effect of lactic ferments and whey (from calf rennet). Theses ferments are introduced within a maximum of 96 hours after the first milking session.
Curdling takes place in tubs with a maximum capacity of 220 litres. It takes at least 12 hours for this coagulation to occur. This long curdling phase at a moderate temperature is characteristic of Brillat-Savarin and leads to more advanced acidification.
The curd is then poured carefully into moulds and left to drain slowly and naturally (at least 20 hours) to respect the texture of this young cheese. The cheese is then lightly salted.
Unmoulding marks the beginning of the drying phase during which the cheese continues to drain to achieve the dry matter content required by its definition. Drying after unmoulding takes at least 2 days. The dry extract in the cheese is then ≥ 40%.
Part of the Brillat-Savarin production is sold matured.
Maturing takes place at a temperature of between 5 and 14°C.
A minimum period is required so that, when they are put on sale, the cheeses are:
During the maturing phase, all interventions (turning over, sorting) and the monitoring of temperature and humidity levels aim to promote the development of micro-organisms (Penicillium candidum and /or Geotrichum, depending on the season) that colonise the surface of the cheese, form its white, velvety rind and instil mushroom, undergrowth and hazelnut aromas.
