Brillat-Savarin cheese

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 1890 as "Excelsior" or "Délice des gourmets" by the Dubuc family, near Forges-les-Eaux in Seine-Maritime. Brillat-Savarin is produced all year round, mainly in Normandy, and also in Burgundy.
Father and son cheesemakers Pierre and Henri Androuët renamed it in the 1930s, as an homage to the 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin. It comes in wheels approximately 4 cm thick, and is matured for one to two weeks in dry cellar. It is also available as a fresh cheese that resembles rich cream cheese.
It is a triple cream soft-ripened cheese that is luscious, creamy and faintly sour.