Brillat-Savarin is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall). It has a natural, bloomy rind. It was created c. 1890 as "Excelsior" or "Délice des gourmets" ("Gourmets' delight") by the Dubuc family, near Forges-les-Eaux (Seine-Maritime). Cheese-maker Henri Androuët renamed it in the 1930s, as an homage to 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin. Brillat-Savarin is produced all year round mainly in Burgundy. It comes in 12–13 cm (4.7–5.1 in) wheels and approximately 4 cm thick, and is matured for one to two weeks in dry cellar. It is also available as a fresh cheese (non affiné) that resembles rich cream cheese.
3 months ago
Ridonkulously good triple cow's milk soft cheese. Very oozy, light milky taste
4 months ago
Fromagers en Bourgogne Verdun sur le Doubs. White rind, creamy beige inside. Very soft almost runny. Subtle animal aromas. Sweet buttery taste, with slight animal hints on the rind. Very creamy and fresh taste inside.