Brillat-Savarin IGP

Brillat-Savarin is a sumptuous triple-cream cheese made from cow’s milk enriched with cream. Beneath its delicate white bloomy rind lies an exceptionally fine, moist interior that feels silken on the palate.

Its flavor begins with fresh cream and butter, followed by gentle notes of mushroom, hazelnut, and woodland earthiness as the cheese matures. Rich yet beautifully balanced, it finishes with a lingering softness that makes each taste feel wonderfully indulgent.

Brillat-Savarin is a cheese made for lingering over with very good company. Serve it at the end of a meal or as the generous heart of a cheese board, accompanied by grapes, pears, melon, and truly crusty bread. Strawberry preserves with a light turn of black pepper offer a lovely sweet-and-spiced contrast.

For wine, look to a fruity, full-bodied white such as Viognier or to the lively elegance of Champagne. If you prefer red, choose something supple and generous rather than heavily tannic. A pale ale also makes a refreshing companion.

For the best expression of its texture and flavor, take the cheese out of the refrigerator shortly before serving and allow it to soften gently.

“Dessert without cheese is like a beauty with only one eye,” wrote Jean Anthelme Brillat-Savarin, the celebrated French gastronome and author of The Physiology of Taste.

In 1930, renowned Parisian cheesemonger Henri Androuët named this remarkable cheese in his honor. It was a fitting tribute: richer than many familiar bloomy-rind cheeses and prized for its extraordinary creaminess, Brillat-Savarin has earned an enduring place on the tables and cheese trolleys of devoted gourmands.

We currently offer Brillat-Savarin from two respected French cheese houses. Both celebrate the characteristic richness, delicacy, and melting texture of this beloved triple-cream cheese.

Maison Mons has worked as a cheesemonger and affineur since the 1960s. Its Brillat-Savarin is selected under the expertise of a family house shaped by three generations of cheese specialists, including Hervé Mons, who received the title of Meilleur Ouvrier de France in 2000. Expect the classic Brillat-Savarin character: buttery, supple, delicately mushroomy, and deeply satisfying.

Fromagerie Delin produces its Brillat-Savarin IGP in Gilly-lès-Cîteaux, in the heart of Burgundy. This is a beautifully regional expression of the cheese, made within Brillat-Savarin’s protected geographical area and offering the lush creaminess and fine, delicate texture for which the style is cherished.

Whichever selection arrives at your table, expect a cheese of uncommon generosity—silken, elegant, and made for sharing slowly.

To maintain Brillat-Savarin at its best, keep it wrapped in its original packaging and store in the lower section of your refrigerator. Ensure that it is kept away from foods with strong odors.