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This is a cheese made from pasteurized cow's milk of approximately 500g with 40% fat content in the finished product. Brillat-Savarin is part of the soft cheese with bloomy rind family. Its slightly milky smell is followed by a creamy and smooth taste that is quite captivating. The white color of the rind leads to a buttery interior. It can be enjoyed all year round, but its optimal season is from April to October. This cheese is a mild triple cream that is best eaten young and very fresh. Created in 1890 by the Dubuc family in Seine-Maritime under the name "Excelsior" or "Delight of gourmets," it was renamed in the 1930s in honor of the magistrate and famous gastronome Brillat-Savarin.