Created by the renowned Parisian fromager Henri Androuet and named in homage to the eighteenth century French writer and gastronome Jean Anthelme Brillat-Savarin. This cheese is a classic Burgundian triple creme, the word triple is used as they add extra cream to the already rich, creamy milk. Ours is produced on a small scale in the heart of Burgundy. The result is like no other - a velvety white rind surrounding the smoothest, voluptuously rich, creamy cheese imaginable.