First produced in the late nineteenth century, Brillat-Savarin was renamed by cheesemaker Henri Androuët in the 1930s in homage to the gastronome and epicure, Jean Anthelme Brillat-Savarin. This Brillat comes from Fromagerie Delin, a second-generation family owned producer in the heart of Burgundy.
As a triple cream cheese, Brillat-Savarin has a higher fat content by adding extra rich, luscious cream to whole milk. Triple crèmes are known for their decadence, and this style of cheese originated in the nineteeth century as symbol of opulence.
Resembling a cloud of indulgence with its fluffy, bloomy white rind and buttery-white, silky interior, Brillat has flavours of cultured butter, salt, and fresh cream with slight hints of mushroom and hazelnut.