Brillat-Savarin

Brillat-Savarin is a decadent triple-cream cheese named after the famous French gastronome. This cheese is exceptionally rich and creamy with at least 75% butterfat content. It has a mild, slightly tangy flavor with a smooth, melt-in-your-mouth texture, often enjoyed with fresh fruits and sparkling wines.

Pierre-Yves Beaudouin / CC BY-SA 4.0

Key Facts

Country of Origin	France
Specific Origin	Ile-de-France and Normandy
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	4 weeks

What is 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.