Description
| Type | Triple crem |
| Milk | Cow. |
| Aspect | Brillat-Savarin
Cylinder (13 cm diametre, 3,5 cm thick). 450 gr. 75% of fat. Thin white down rind with light yellow outcrops. |
| Region | Forges-les-Eaux - Normandy and also Ile de France for the Brillat-Savarin. |
History
The Excelsior is a traditional cheese of the Normandy, but its name was given by Henri Androuët, the famous parisian cheesemonger.
The Brillat-Savarin was created by Henri Androuet but it was directly inspired by the excelsior, with a slightly modified shape. He gave it the name of the famous XVIIIth century french gastronome, Jean-Anthelme Brillat-Savarin, the author of the "Physiologie du goût, ou Meditations de gastronomie transcendante".
This cheese was originally produced in Forges-les-eaux, and the different dairies producing it were bougth by the "établissements Lepetit". Nowadays they mostly belong to the Lactalis society (formerly known as Besnier) as well as other small corporations.
