A triple cream soft-ripened cheese made of pasteurized cow's milk, matured for about four to five weeks to develop more complex flavors. Rich, luscious cream is added to whole milk to give Brillat-Savarin a fat content of 72-75%. A matured Brillat-Savarin has a typical bloomy rind with a dense, moist interior paste that is luscious and creamy. Salty, buttery flavor is followed by afternotes of mushroom, nuts and truffles. Product of France.