The tradition & historical record
1 min read · 2 sourcesBrillat-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). It has a natural, bloomy rind. It was created in 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. Father and son cheesemakers Pierre and Henri Androuët renamed it in the 1930s, as a homage to the 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin. 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 a dry cellar. It is also available as a fresh cheese (non affiné) that resembles rich cream cheese. It is a triple cream soft-ripened cheese that is luscious, creamy and faintly sour. 1
The text above is adapted from the Wikipedia article “Brillat-Savarin cheese”, available under the Creative Commons Attribution-ShareAlike 4.0 licence. 1
Brillat-Savarin cheese is French soft cheese, according to the structured record cited below. This entry was generated automatically from that record and has not yet been reviewed by a person familiar with the tradition. 2
The source record links this tradition to 4 external registers, which can be verified through the citation. 2