Brillat-Savarin 
Brillat-Savarin is a French triple cream cow's milk cheese with a natural bloomy rind and at least 72% fat in dry matter. Made mainly in Normandy, it tastes luscious, creamy and faintly sour, and it is also sold fresh, closer to rich cream cheese.
Key Facts
| Country of Origin | France |
| Specific Origin | Normandy and Burgundy, France |
| Protection | PGI (2015) |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized |
| Fat Content | 75% dry fat matter |
| Rind | White and fluffy P. candidum |
| Texture | Semisoft |
| Flavor | Luxurious, tangy, sour, mushroomy softened butter |
| Aroma | Milky |
| Colors | White |
| Forms | Small round |
| Age | 1 to 2 weeks |
| Also Known As | Excelsior, Délice des gourmets |
What is Brillat-Savarin Cheese?
The Dubuc family created this cheese in 1890 near Forges-les-Eaux, in Seine-Maritime. They sold it under two names, Excelsior and Délice des gourmets, which means gourmets' delight.
Pierre and Henri Androuët, a father and son who made cheese, renamed it in the 1930s after Jean Anthelme Brillat-Savarin, the 18th-century French gourmet and political figure.
It is a soft-ripened triple cream cheese made from cow's milk, with at least 72% fat in dry matter, about 40% overall. Wheels run 12 to 13 cm (4.7 to 5.1 in) across and roughly 4 cm thick. They ripen for one to two weeks in a dry cellar.
The rind is natural and bloomy. Inside, the paste is luscious and creamy, with a faintly sour edge.
There is also a fresh version, non affiné, which skips the ripening and resembles a rich cream cheese. Production runs all year, mainly in Normandy and also in Burgundy.
How Does Brillat-Savarin Cheese Compare?
The most relevant cheeses to compare Brillat-Savarin against.
