Milk: Pasteurised cow's milk
Location: Burgundy, France
Brillat Savarin is a triple cream cheese, invented in the 1930s and named in honour of the gastronome Jean Anthelme Brillat Savarin.
Triple cream cheeses have double cream added into full fat milk and are relative newcomers to the cheese pantheon, having been developed as a style in the late 19th century. They require a degree of skill as the high fat content of the milk requires careful handling and tastes at its best when retaining a youthful acidity. The texture of Brillat Savarin is decadently rich - almost like dense clotted cream - and it has flavours of cultured cream, butter, mushroom and a delicate lactic acidity.