Brin is a modern semi-soft French cheese, produced in Toulouse and Paris by renowned cheesemakers. It was created by Fromagerie Guilloteau in the 1980s according to traditional washed rind cheeses, but with the outcome of a milder flavour.

The cheese's name is derived from the French word brin, which means "something light and small". The cheeses are made as small hexagonal shapes, the interior cheese is delicate, sweet and smooth, and the natural washed rind is lightly dusted with mold. The cheese utilises cow's milk and is unrennetted.

A herbed variety, called Brin d'Amour, is also available, with rosemary, thyme, and coriander.

The two producers are Xavier Bourgon, 6 Place Victor-Hugo, 31000 Toulouse, and Henry Voy, La Ferme Saint-Hubert, 21 rue Vignon, 75008 Paris.

research source: cheese.com

Brin (?), n. [F.]

One of the radiating sticks of a fan. The outermost are larger and longer, and are called panaches.

Knight.

 

© Webster 1913.

Log in or registerto write something here or to contact authors.