Spoonably soft French triple-crème: all the decadence, none of the intensity.
French triple-crème from Île-de-France with a bloomy rind, velvety paste, and bright fresh-cream flavor. Pair with Champagne. Ships to 48 states.
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Brillat-Savarin is a French triple-crème from Île-de-France, named for the 18th-century gastronome Jean Anthelme Brillat-Savarin who wrote that "a dessert without cheese is like a beautiful woman with only one eye." To qualify as triple-crème, the recipe adds fresh cream to already rich cow's milk, pushing the butterfat past 75% in the dry matter.
The paste is spoonably soft and velvety, with a thin bloomy white rind that lends a gentle mushroomy aroma. When young, you'll see a chalkier core under a buttery cream line just beneath the rind; as it ripens, the whole interior turns silky and almost spreadable. The flavor is pure fresh cream and cultured butter through the middle, with a bright lactic tang on the front of the tongue from the added crème fraîche, and a clean, short finish that fades like melted butter off the palate.
This is the cheese to reach for when you want decadence without intensity. Let it sit out for a good 30 minutes before serving so the paste loosens up and the cream really sings.
Spoonably soft and velvety, the paste yields the moment a knife touches it, with a buttery cream line just beneath the bloomy rind and a barely-set chalkier core when young.
Gentle and milky up front, with the fresh-cream richness of a triple-crème leading the way and a light tang on the finish — easygoing, not assertive.
Clean and buttery, the way melted cream fades off the palate; a short, fresh-dairy close that doesn't overstay.
Pure fresh cream and cultured butter through the middle, a yogurty brightness on the front of the tongue thanks to the added crème fraîche in the make.
A whisper of browned butter near the rind, but the cream dominates and the nutty note stays in the background.
A faint mushroomy lift from the bloomy white rind, more button mushroom than forest floor.
No heat or peppery bite; this is a soft, mellow cheese built for richness rather than punch.
Bloomy rind
Thin, white, bloomy rind with a soft mushroomy aroma that frames the cream inside without overpowering it.
Brillat-Savarin stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The bubbles and acidity in Champagne and Crémant cut straight through 75% butterfat in the dry matter, while a little sweetness from Sauternes echoes the cream.
Fresh, juicy fruit and a touch of honey or cherry play off the rich dairy without competing for the palate.
Video represents style and type of cheese - may not be an exact match in all cases.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
