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triple cream cheese


A dessert without cheese is a beauty with only one eye. Jean Anthelme Brillat-Savarin

This luscious decadent triple cream cow’s milk cheese was invented in the 1890s by the Dubuc family, near Forges-les-Eaux in Normandy. Originally called ‘Excelsior’ or ‘Délice des gourmets’, it was renamed it in the 1930s in honour of French lawyer, politician and gourmet Jean Anthelme Brillat-Savarin (1755-1826), author of the Physiologie du Goût (’The Physiology of Taste’).

Jean Anthelme Brillat-Savarin (1755-1826)

Brillat-Savarin was one of the first to consider gastronomy a science. ‘Tell me what you eat, and I will tell you what you are,’ he said. If you ate the cheese named after him every day, with its 75% plus fat content (thanks to the addition of rich cream), you would be the Michelin man or woman.

Cheese and dairy

Paris and the Île de France

Text © Dana Facaros

Images by Dana Facaros, Louis-Jean Allais