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|Country of origin||France|
|Source of milk||Cow|
|Aging time||1–2 weeks|
|Named after||Jean Anthelme Brillat-Savarin|
|Related media on Commons|
Brillat-Savarin is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall). 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.
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 matured for one to two weeks in dry cellar. It is also available as a fresh cheese (non affiné) that resembles rich cream cheese.
- European Commission publication of an application on quality schemes for agricultural products and foodstuffs, here: Brillat Savarin cheese
- Jean Froc, Les Traditions fromagères en France, Versailles, Quae, 2006, p. 82-83. ISBN 2759200175
- "Description and history of Brillat Savarin cheese". Archived from the original on 2011-07-10. Retrieved 2010-11-03.
- websan.net, Mathieu Lamson-. "Brillat-Savarin". androuet.com. Retrieved 2020-04-08.
- Brillat-Savarin cheese