Brillat-Savarin is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall).[1] 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.

5.0

6 ratings

Chloe Silverado

2 months ago

Super creamy and rich

Pedro

3 months ago

Brillat-Savarin

3 months ago

A really great triple creme. Not as pungent as Camembert but still a scent that bothers others at home. Soft buttery texture with a clean creme taste.

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