Brillat-Savarin is a luxurious French triple-cream cheese made from cow's milk, renowned for its rich, creamy texture and delicate flavors. Named in honor of 18th-century gastronome Jean-Anthelme Brillat-Savarin, this cheese is produced between the Burgundy and Champagne regions and has recently been granted Protected Geographical Indication (PGI) status.

In its early stages, Brillat-Savarin is fresh and rindless, developing a smooth, white bloomy rind that thickens to an ivory hue as it matures. The interior paste remains immaculately white, offering subtle lactic notes of butter and fresh mushrooms, especially with longer aging.

The maturation process primarily involves the development of the rind, which helps to eliminate the initial acidity present in the cheese. The creamy texture of Brillat-Savarin flatters the palate and stimulates the taste buds, making it a memorable choice for cheese enthusiasts.