Brillat-Savarin () is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall). It has a natural, bloomy rind. It was created in 1890 as "Excelsior" or ("Gourmets' delight") by the Dubuc family, near Forges-les-Eaux in Seine-Maritime. Brillat-Savarin is produced all year round, mainly in Normandy, and also in Burgundy.
Father and son cheesemakers Pierre and Henri Androuët renamed it in the 1930s, as a homage to the 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin. It comes in wheels approximately 4 cm thick, and is matured for one to two weeks in a dry cellar. It is also available as a fresh cheese (non affiné) that resembles rich cream cheese.
See also
- List of French cheeses
- List of cheeses