Brillat-Savarin is the famous triple cream dessert cheese that was created by cheese-maker Henri Androuët in the 1930s. He named the cheese in homage to the great 19th century gastronome Jean Anthelme Brillat-Savarin who once said “Dessert without cheese is like beauty with only one eye”
It is the first cheese of it’s kind to have cream added to the milk to form a fat content of at least 75% that results in a luxurious and creamy texture. Once matured for four to five weeks, the Brillat-Savarin develops a snowy white bloomy rind, with a dense creamy interior with hints of butter, mushroom and truffles. It is delicate and rich and loves to be paired up with a glass of something lightly sparkling!