Brillat-Savarin cheese

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Country of origin France
Region Burgundy
Source of milk Cows
Texture Soft
Dimensions 4 × 12-13 cm
Aging time 1–2 weeks
Named after Jean Anthelme Brillat-Savarin
Commons page Related media on Wikimedia Commons

Brillat-Savarin is a soft, white-crusted cow's milk cheese triple cream brie with at least 72% fat in dry matter (roughly 40% overall).[1] 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.[2][3]

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 aged for one to two weeks. It is also available as a fresh cheese (non affiné) that resembles rich cream cheese.[1]

It is a triple cream Brie that is luscious, creamy and faintly sour.[4]

The French cheesemaking company Rouzaire also produces an older Brillat Savarin under the name Pierre Robert. The extra aging time concentrates the proteins and salt in the cheese, resulting in deeper earthy flavors and more intense salty taste.[citation needed] Wheels of Pierre Robert are physically smaller due to loss of moisture, yet creamier than the regular-aged Brillat Savarin.[citation needed]

See also[edit]


  1. ^ a b European Commission publication of an application on quality schemes for agricultural products and foodstuffs, here: Brillat Savarin cheese
  2. ^ Jean Froc, Les Traditions fromagères en France, Versailles, Quae, 2006, p. 82-83. ISBN 2759200175
  3. ^ Description and history of Brillat Savarin cheese
  4. ^ Brillat-Savarin cheese