The excelsior & the Brillat-Savarin

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.

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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 belong to the Lactalis society (formerly known as Besnier). This group owns all the rigths on that cheese and on that name.