Brillat-Savarin cheese
Template:Short description Template:About Template:Infobox cheese Brillat-Savarin (Template:IPA) is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall).<ref name="EC">European Commission publication of an application on quality schemes for agricultural products and foodstuffs, here: Brillat Savarin cheese</ref> It has a natural, bloomy rind. It was created Template:Circa 1890 as "Excelsior" or Template:Lang ("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.<ref>Androuet, p. 250, Engelmann and Peter Holler, p. 116, Harbutt, p. 66, and Sperat-Czar and Barthelem, p. 145</ref>
Father and son cheesemakers Pierre and Henri Androuët renamed it in the 1930s, as an homage to the 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin.<ref> Jean Froc, Les Traditions fromagères en France, Versailles, Quae, 2006, p. 82-83. Template:ISBN</ref><ref>Template:Cite web</ref><ref>Template:Cite book</ref> It comes in Template:Convert wheels approximately 4 cm thick, and is matured for one to two weeks in dry cellar.<ref>Template:Cite web</ref> It is also available as a fresh cheese (non affiné) that resembles rich cream cheese.<ref name="EC" />
It is a triple cream soft-ripened cheese that is luscious, creamy and faintly sour.<ref>Brillat-Savarin cheese</ref>