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Brillat Savarin

Brillat Savarin is a rich, triple cream cheese made from pasteurized cow's milk in northern France.

The cheese was created in 1930 in Normandy, France, by Henri Androu√ęt, and named after famous French gourmet Jean Anthelme Brillat-Savarin.

The cheese has an edible white moldy rind, with a soft interior, that can be runny at room temperature. The cheese has a very rich taste, and has a butterfat content of 75%. The flavor is slightly salty, buttery, and creamy, with a sweet aftertaste. It is often served as a dessert cheese, alongside fresh fruit and crusty bread.

Wheels are about 12 cm wide (about 5 inches), and about 4 cm (1 1/2 inches) thick. The cheese is usually aged at least a couple of weeks. There is also a fresh, non-aged version that resembles rich cream cheese.

You may find cheeses labeled Brillat Savarin Affine. The "Affine" means that you are buying the cheese that has been aged a few weeks, and not the fresh variety. Fresh cheese is sometimes labled Brillat Savarin Non Affine or Brillat Savarin Frais.

Where to buy

We found several places online to buy Brillat Savarin. You can find it at here in the U.S.

U.K. shoppers can find it stocked at and cheese lovers in Australia can find it at


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