description Brillat-Savarin Overview
Brillat-Savarin is a French triple-cream cow's milk cheese created in the 1930s by Parisian cheesemaker Henri Androuët and named for Jean Anthelme Brillat-Savarin, the 18th-century French lawyer and gastronome best known for his treatise on the physiology of taste. As a triple-cream cheese, it contains at least 75 percent fat in dry matter, achieved by enriching the milk with additional cream. It has a soft, spreadable interior beneath a white bloomy rind and is typically aged for one to two weeks.
help Brillat-Savarin FAQ
What type of milk is used to make Brillat-Savarin cheese?
Brillat-Savarin is a luxurious French triple-cream cheese made exclusively from cow's milk. To achieve its triple-cream status, rich cream is added to the whole milk during production, resulting in an exceptionally high butterfat content.
Who created Brillat-Savarin cheese?
The cheese was created in the 1930s by the prominent French cheesemaker Henri Androuët. He developed the rich, creamy recipe to satisfy the contemporary Parisian taste for decadent dairy products.
Who is Brillat-Savarin cheese named after?
The cheese is named after Jean Anthelme Brillat-Savarin, a famous 18th-century French gastronome and lawyer. He is historically remembered for writing the influential culinary treatise, The Physiology of Taste.
What does Brillat-Savarin taste like?
Brillat-Savarin is famous for its incredibly rich, buttery flavor and soft, almost spreadable texture. It features a bloomy white rind, similar to Brie or Camembert, but delivers a much more intense, creamy, and mildly tangy taste on the palate.
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