Brillat-savarin is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall). it has a natural, bloomy rind. it was created c. 1890 as "excelsior" or "délice des gourmets" ("gourmets' delight") by the dubuc family, near forges-les-eaux (seine-maritime). cheese-maker henri androuët renamed it in the 1930s, as an homage to 18th-century french gourmet and political figure jean anthelme brillat-savarin.brillat-savarin is produced all year round mainly in burgundy. it comes in 12–13 cm (4.7–5.1 in) wheels and approximately 4 cm thick, and is matured for one to two weeks in dry cellar. it is also available as a fresh cheese (non affiné) that resemb...

Source: Wikipedia