Andere Kunden interessierten sich auch für
![Cheddar Cheese Quality]( "Cheddar Cheese Quality")
Cheddar Cheese Quality51,99 €![Saga Cheese]( "Saga Cheese")
Saga Cheese22,99 €![Effect of Spices powder on Quality of Ayib- Ethiopian Cottage Cheese]( "Effect of Spices powder on Quality of Ayib- Ethiopian Cottage Cheese")
Effect of Spices powder on Quality of Ayib- Ethiopian Cottage Cheese36,99 €![Studies on Kariesh Cheese Made Using Different Manufacture Procedures]( "Studies on Kariesh Cheese Made Using Different Manufacture Procedures")
Studies on Kariesh Cheese Made Using Different Manufacture Procedures46,99 €![Processed Cheese]( "Processed Cheese")
Processed Cheese19,99 €![Ayib, Ethiopian Cottage Cheese]( "Ayib, Ethiopian Cottage Cheese")
Ayib, Ethiopian Cottage Cheese38,99 €![Saint- André Cheese]( "Saint- André Cheese")
Saint- André Cheese32,99 €
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Brillat-Savarin is a soft, white-crusted cow's milk cheese with at least 75% fat in dry matter (roughly 40% overall), named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin. The cheese was created in the 1930s by cheese-maker Henri Androuët. Brillat-Savarin is produced all year round in Burgundy and Normandy. It comes in 12-13 cm wheels and approximately 4 cm thick, and is aged for one to two weeks. It is also available as a fresh cheese (non affine) that resembles rich cream cheese.