Brillat-Savarin is a mild, supple, creamy, pasteurised, triple cream cow’s milk cheese with a white penicillin rind. It is from Normandy, invented in the 1930s, and is now ubiquitous, although the best comes from Bray. It is named after the gastronome Brillat-Savarin.
A soft, square, herb-flavoured, Corsican goat’s or sheep’s milk cheese, made with thyme, savory, coriander (US: cilantro) seeds and juniper. It can be made with a mixture of milks. The crust is coated with dried rosemary. Sometimes it contains very small whole red chillis.
