- French Cheeses
- Quality of cheese
- The French way of life
© V. RIBAUT / Les Studios Associés / CNIEL
This triple-cream cheese is the oldest of the cream-enriched cheeses. It was created in 1930 by Henri Androuët as a tribute to the famous 18th-century French gourmet, Jean Anthelme Brillat-Savarin. Brillat-Savarin enjoyed cheese so much that he is known to have said, “a meal without cheese is like a beautiful woman with only one eye.” Described as the “foie gras of cheeses”, this marvel has defended itself well throughout age of dieting!
This very creamy, fat-laden and indulgent cheese was created in an age when fat was considered rich, nourishing, flavorful and healthy. It therefore had a place among other high-quality gourmet foods.
It can be enjoyed fresh or matured for a period of one to four weeks. With maturity, it takes on a soft white down.
It can also be flavored with spices, seasonings and even truffles.
It is available in a small 3.5- to 10.5-oz. format or in a large 17.6-oz. format.
The definition of this cheese was legally established with the decree nº 2007-628 of April 27, 2007.
When fresh, no rind is present; the surface is white and very moist. With maturity, a smooth, white, relatively thick down forms on the surface. The paste is dense but very moist, fragile and creamy like butter.
This is a mild, creamy cheese with fresh, lactic flavors and a tangy taste when enjoyed very young; it then gradually becomes more distinctive with a nice characteristic buttery taste and an aftertaste of mushrooms on the rind.