Produced in the Ile de France region and created by cheese-maker Henri Androuët in the 1930s. It is named after 19th century gastronome and epicure, Jean Anthelme Brillat-Savarin.
Like whipped butter, both in texture and flavour. A triple cream cheese, which means it has a butterfat content of at least 75%. This is achieved by adding rich, luscious cream to whole milk.