Brillat-Savarin
A soft, white-crusted cow’s milk cheese with at least 75% fat in dry matter. It was created c. 1890 as “Excelsior” or “Délice des gourmets” (“Gourmets’ delight”) by the Dubuc family, in Normandy. Cheese-maker Henri Androuët renamed it in the 1930s, as an homage to Jean Anthelme Brillat-Savarin an18th-century French gourmet and political figure. Brillat-Savarin is produced all year round in Burgundy and Normandy. It comes in 12–13 cm (4.7–5.1 in) wheels.
It is a triple cream brie that is luscious, creamy and faintly sour. The one or two week aging time concentrates the proteins and salt in the cheese, resulting in deeper earthy flavors and more intense salty taste.