Photo of Brillat-Savarin Cheese
Pierre-Yves Beaudouin / CC BY-SA 4.0
Important Facts
Country of Origin France
Specific Origin Ile-de-France and Normandy
Milk Type Cow
Milk Treatment Pasteurized
Fat Content 75% dry fat matter
Rind White and fluffy P. candidum
Texture Semisoft
Flavor Luxurious, tangy, sour, mushroomy softened butter
Colors White
Forms Small round
Age 4 weeks

About Brillat-Savarin Cheese

Brillat-Savarin, crafted in the 1930s by the Androuëts, honors the culinary legend Jean Anthelme Brillat-Savarin. Made in Ile-de-France and Normandy, this triple-cream cheese boasts a 75% fat content, offering a taste of luxury. Aged for four weeks, it features a creamy texture and a delicate balance of tangy and mushroomy flavors wrapped in a fluffy, white rind.

Inspired by the earlier Excelsior cheese, Brillat-Savarin pushes decadence to new heights, embodying the gastronomic wisdom of its namesake. Brillat-Savarin's writings, notably "The Physiology of Taste," immortalize his philosophical approach to food, making the cheese a tribute to his impact on culinary arts.

Now produced by several fromageries, Brillat-Savarin's rich, buttery flavor, and milky aroma make it a favorite for pairing with sparkling wines and lighter beers. It offers a spectrum of experiences, from a fresh, creamy texture to a more developed, complex profile, capturing the essence of indulgence and culinary heritage in every bite.

Brillat-Savarin Cheeses on AnyCheese

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