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World's Best
A decadent, ultra‑rich triple‑cream with a silky texture, buttery flavor, and gentle lactic tang. Luxurious and melt‑in‑the‑mouth. The bloomy rind is entirely edible and, frankly, delicious.
The cheese was created in the 1930s and named for the famed gastronome, Jean Anthelme Brillat‑Savarin*, this cheese is produced by small dairies in Burgundy and Normandy. Its lavish richness comes from added cream and slow, careful affinage.
It remains one of France’s most iconic and indulgent cheeses.
Pairings: Champagne, rosé, crusty baguette.
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*Jean Anthelme Brillat‑Savarin was a French lawyer, politician, and gastronome whose writings helped define the modern understanding of taste, pleasure, and the cultural meaning of food. Born and raised in the midst of the French Revolution, he was an attorney and a magistrate whose true passion was the study of how food shapes human experience.
During a period of exile during the revolution, he returned to France and devoted increasing energy to writing about gastronomy during a period where the chefs to the elite began opening businesses we know today as "restaurants".
His great work, Physiologie du Goût (“The Physiology of Taste”) was published in 1825 just two months before his death at the age of 70. It is a blend of philosophy, anecdote, science, and wit. It introduced the ideas that pleasure in eating is essential to well‑being, that cooking is an art, and that taste is both sensory and intellectual.
The book’s aphorisms—such as “Tell me what you eat, and I will tell you what you are”—became foundational to culinary culture.
