What is Brillat-Savarin?
A triple-cream soft-ripened cheese from Burgundy and the Île-de-France border area, made from cow’s milk enriched with cream to reach at least 72% fat in dry matter. Produced in small 500 g cylinders or larger rounds and aged for 2–6 weeks. During maturation, it develops a white bloomy rind of Penicillium candidum.
Taste, aroma, and texture
Exceptionally rich, smooth, and buttery — one of the creamiest cheeses in the world thanks to its triple-cream composition. Beneath the white bloomy rind lies a dense, velvety interior that melts effortlessly. Young wheels may have a slightly chalky centre, which softens with age until nearly spoonable.
Lactic notes are overwhelmingly dominant, forming an exceptionally clean, cream-forward aromatic profile. Fruity, earthy, and herbal notes remain faint, while animal notes are barely perceptible. No smoky character.
Cheesepedia taste profile
The values below are the structured baseline in the Cheesepedia app. Your personal match is calculated separately from your own taste profile.
A general profile can describe Brillat-Savarin, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Served with berries or fresh figs.
- Spread on brioche, crackers, or baguette.
- Used in elegant cheese boards for a rich creamy element.
- Paired with honey, fruit preserves, or toasted nuts.
What pairs with Brillat-Savarin?
Classic serving companions from the Cheesepedia catalog.
- Butter Cracker
- Salted Cracker
- Whole Wheat Cracker
- Grissini
- Mini Sesame Bagel
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for Brillat-SavarinStory and origin
First created around 1890 under the name “Excelsior” by the Dubuc family near Forges-les-Eaux in Normandy. It was renamed in the 1930s by affineur Henri Androuët in tribute to the 18th-century French gastronome Jean Anthelme Brillat-Savarin, famous for the phrase “Tell me what you eat and I will tell you what you are.” It has held PGI status since 2017.
Storage and serving
- Store in the fridge, wrapped in cheese paper or parchment.
- Air travel: suitable for short trips if sealed and kept cool.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
