Rich, decadent, velvety white would be a description of the French Brillat-Savarin many will share. This triple cream gourmet cheese is one of the richest French cheeses. Henri Androuet created the Brillat-Savarin and named it after the famous 18th century French gastronome, Jean-Anthelme Brillat-Savarin, the author of the 'Physiologie du gout' (Physiology of Taste), published in 1826; 'Tell me what you eat and I will tell you what you are.'
Brillat-Savarin is made from pasteurized cow's milk and enriched with cream. It is a round cheese, a little over 1 pound, with a very soft interior. The cheese has a creamy taste, and a milky aroma with light lemon sour tones.
When serving French cheese, this would be one that is a clear winner and can be combined with all kind of accompaniments, like dried fruits, variety of crackers and crusty bread, honey, fruit pastes etc.