Brillat-Savarin is a soft-ripened triple
cream cow's milk cheese with at least 72% fat in dry matter. It has a natural,
bloomy rind. It was created c. 1890 as "Excelsior" or "Délice
des gourmets" by the Dubuc family, near Forges-les-Eaux.
Flavour Profile: Creamy, earthy, buttery,
salty, hints of nuts, mushrooms and truffle.
