Brillat-Savarin cheese was created by the demand of several cheesemongers, by the producer of excelsior; it is the oldest cheese to be enriched with fat, invented at the end of the 19th Century. It was about making a cheese that could feature at grand gastronomic meals.
The firm which created the Brillat-Sevarin disappeared after the death of its creators. It was not taken over, but the establishments Lepetit and Saint-Maclou were interested in the cheese and fabricated it until it was taken up by Besnier.
The name of the cheese was attributed by Henri Androuet in the 1930s, in homage of the celebrated French gastronome Brillat-Savarin.
It is shaped as a flat disc with a diameter of 13cm, a thickness of 3.5cm and a weight of 500g.
The cheese is matured for between 1 and 2 weeks in a dry cellar.
Appearance of the Brillat-Sevarin cheese: regular shape, clean surface
Odour of the Brillat-Sevarin cheese: slighty lactic
Texture of the Brillat-Sevarin cheese: soft without elasticity
Taste of the Brillat-Sevarin cheese: mild and slightly acidic.