Orignally created during the1930's by well known cheese affineur Henri Androuet, Brillat Savarin was named after the famous 18th century gastonome.
Brillat Savarin is one of France's classic triple créme cheeses. Production is industrial, and the cheeses are made by three dairies located in the Ile de France region; Fromagerie Fermiere de Juchy, Societe Fromagere de la Brie or Rouzaire's Fromagerie de Pre-Foret.
Cheeses like Brillat Savarin that are classified as triple créme must have a fat content of at least 75%. This is achieved by adding cream to whole milk during production.
Young cheeses, before they have developed their typical white, bloomy rind, taste similar to eating fresh cream. However, cheeses are usually matured for about four or five weeks, at which stage they have slightly more complexity.
The predominant flavors are of butter, salt and cream, accompanied by hints of mushrooms, hazelnuts and occasionally truffles. The interior paste is buttery-white in color with a dense, moist and slightly chalky texture.
Brillat Savarin pairs very well with light fruity white wines or Champagne.