Brillat-Savarin cheese

This article is about the cheese from Burgundy. For the eponymous gastronome, see Jean Anthelme Brillat-Savarin.

Brillat-Savarin (French pronunciation: [bʁija savaʁɛ̃] ^ⓘ) 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 in Seine-Maritime. Brillat-Savarin is produced all year round, mainly in Normandy, and also in Burgundy.^[2]

Brillat-Savarin
Country of origin	France
Region	Normandy
Source of milk	Cow
Texture	Soft
Dimensions	4×12–13 cm
Aging time	1–2 weeks
Certification	PGI 2017
Named after	Jean Anthelme Brillat-Savarin
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Father and son cheesemakers Pierre and Henri Androuët renamed it in the 1930s, as an homage to the 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin.^[3][4][5] It comes in 12–13 cm (4.7–5.1 in) wheels approximately 4 cm thick, and is matured for one to two weeks in dry cellar.^[6] It is also available as a fresh cheese (non affiné) that resembles rich cream cheese.^[1]

It is a triple cream soft-ripened cheese that is luscious, creamy and faintly sour.^[7]

See also

• List of French cheeses
• List of cheeses