M. Brillat-Savarin was also one of the first fans of what we now know as the Atkins diet. It makes sense, therefore, that the cheese created in his honor would be a triple creme (75% fat) bloomy rind with a sinfully delicious core that is sweet and delicious with a hint of mushroom in the nicest way - kind of like a super creamy cream of mushroom soup that has been thinned out with A LOT of heavy cream. But it still has an incredible lightness to it. Soooooo good! Keep in mind that Andrew the cheesemonger doesn't really consider triple creme cheese to be cheese in the strictest sense due to the additional cream added prior to fermentation to make it a "triple" creme. That said, I'll repeat it's sooooooooooooo good! I can't believe I've never eaten this one before. It is now on my "crowd pleaser" list.
This was the cheese I took tonight to celebrate Christmas Eve with my family at my Mother-in-Law's assisted living facility. It was a huge success with all, though the MIL did mention that she had been hoping for blue cheese. Sigh. She still had four crackers worth! (our image today is courtesy of Wikipedia - the entire cheese plate was practically licked clean!) We also experienced a small Christmas miracle when she voiced supreme pleasure in the mince pies we brought. Hooray!
Merry Christmas to all celebrating, and may visions of cheese balls (and sugar plums) dance in your heads!