Ludovic BISOT is a Burgundian, born in the Soumaintrain area,
Ludovic Bisot is a former strategy consultant who decided, in 2010, to become a cheese-maker. Five years later, he won the "Meilleur Ouvrier de France" competition.
His dairy, known as "Tout un Fromage", is in the pleasant town of Rambouillet.
Ludovic Bisot is one of the founder members of the "Fromaginaire" group, a lively bunch of people for whom cheese provides an inexhaustible supply of inspiration (its motto is: "To the mature and beyond"). It’s also part of the League of Extraordinary Cheese-makers, a movement whose role is to "put cheese everywhere, especially where it’s least expected".
Tout un Fromage
87 rue du Général de Gaulle
Brillat-Savarin is right for the times we live in, where we’re looking for real, authentic products with roots and a history… and also offer us pleasure. That, to me, is what Brillat-Savarin is: a delicious, natural cheese.
It’s also a good companion that may be easily enjoyed with a few grapes, a drizzle of honey, a dried apricot or a few red berries... It’s also an interesting ingredient for cooking; a sauce for a chicken dish made with Brillat-Savarin is absolutely delicious.
In fact, it’s a very versatile cheese. You can enjoy it in summer with crisp baby vegetables or red berries. In the autumn, you can serve it with a few shavings of truffles. It’s one of the cheeses that goes best with mushrooms. It makes a simple, informal snack that spreads easily on bread. In its mature version on a platter for a festive meal, it’ll make you want to shut your eyes to appreciate its elegant, silky interior.
I suggest accompanying it with a subtle red wine – not too powerful – or a white, but not too dry. But if you really want to give your taste buds a treat, open a Crémant de Bourgogne.
Brillat-Savarin is perhaps the most sensual of cheeses. It can be combined with so many foods and wines to give so much pleasure...
As such, it does honour to its name, taken from the epicurean and scholar of gastronomy, Jean-Anthelme Brillat-Savarin, whose great work, "The Physiology of Taste", forms part of my bedtime reading.