Brillat Savarin
Brillat-Savarin is a triple cream dessert cheese that was created by cheese-maker Henri Androuët in the 1930s. It is named after 19th-century gastronome and epicure, Jean Anthelme Brillat-Savarin.
It is an industrial cheese produced by three dairies situated in the Ile de France region. Since classified as triple cream cheese, Brillat-Savarin has a fat content of at least 75% achieved by adding rich, luscious cream to pasteurized cow's milk.
Brillat Savarin
Brillat-Savarin is a triple cream dessert cheese that was created by cheese-maker Henri Androuët in the 1930s. It is named after 19th-century gastronome and epicure, Jean Anthelme Brillat-Savarin.
It is an industrial cheese produced by three dairies situated in the Ile de France region. Since classified as triple cream cheese, Brillat-Savarin has a fat content of at least 75% achieved by adding rich, luscious cream to pasteurized cow's milk.