Brillat-Savarin is enriched with cream at the start of production, about twice as much as a traditional cheese. Sweet on the palate and particularly melt-in-the-mouth, it is best enjoyed chilled.
Its best season is from April to October, but it is also a festive cheese by nature. Known as Excelsior until 1930, a Parisian dairyman renamed it Brillat-Savarin in reference to the famous gastronome and magistrate Jean Anthelme Brillat-Savarin.
Country of production France
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