Brillat-Savarin is a triple cream dessert cheese that was created by cheese-maker Henri Androuët in the 1930s. It is named after 19th-century gastronome and epicure, Jean Anthelme Brillat-Savarin.
It is an industrial cheese produced by three dairies situated in the Ile de France region. Since classified as triple cream cheese, Brillat-Savarin has a fat content of at least 75% achieved by adding rich, luscious cream to pasteurized cow's milk.
Young cheese tastes similar to fresh cheese but usually, it is matured for about four to five weeks to develop more complex flavours.
A matured Brillat-Savarin has a typical white, bloomy rind with an interior paste that is buttery-white in colour. The texture is dense, moist, and slightly chalky with enough lusciousness and creaminess. The cheese has a milky aroma with lemon sour tones. Flavours are of butter and fresh cream.
Brillat-Savarin pairs well with Pale Ale and Champagne and sometimes with a Domaine Chandon Rosé or a Viognier.