Normandy / Burgundy · France
Brillat-Savarin.
Brillat-Savarin melts on your tongue like butter-enriched cloud, its bloomy rind giving way to an impossibly soft interior that coats your mouth with the sweetness of fresh cream and subtle earthiness of wet mushrooms. The tanginess arrives late, a whisper of brightness that keeps the richness from overwhelming, while a milky sweetness lingers beneath it all.
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The story
How it's made.
Why it tastes that way.
Brillat-Savarin was created in the 1930s by the Parisian cheesemonger Henri Androuët and named after the French gastronome Jean Anthelme Brillat-Savarin.
It is a triple-cream cheese containing at least 75% fat in dry matter. It received PGI protection in 2017, covering production in Île-de-France and Burgundy.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Soft-bloomy
- Rind
- bloomy
- Age
- 0–1 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Brillat-Savarin's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Brillat-Savarin.
26 pairings across 9 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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