| Brillat-Savarin is a modern semi-soft cow's milk cheese, first created in the 1930s by Henri Androuet, and named after the celebrated eighteenth century gastronome and food writer Jean-Anthelme Brillat-Savarin.
This is a triple-cream cheese under a thick velvet camembert-style crust. Triple-cream means that three times the cream of the normal milk level is added during production. Affinage for this rich and luxurious cheese is between one and two weeks. The fat content of Brillat-Savarin is a spectacular 75%.
Brillat-Savarin is ordinarily served as a table cheese (it is sold in small truckles, and although a famous French stuffed turnip recipe calls for it's use, recipes using this cheese are rare.)
Lovers of super-rich cow's milk soft cheeses such as Brillat-Savarin might also investigate Lucullus, Boursault, and Saulieu.
Brillat-Savarin is produced by Xavier Bourgon, 6 Place Victor-Hugo, 31000 Toulouse.
research sources: cheese.com and artofcheese.com | 
