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Brillat-Savarin was created at the end of the 19th century by the Dubuc family in Seine-Maritime. At the time, it was known as Excelsior or "Délice des gourmets" and was served at large gastronomic meals. It was served at large gastronomic meals. The change of name of the Délice des gourmets cheese occurred around 1930 under the action of Henri Androuët. He chose the name of the famous French gastronome Jean Anthelme Brillat Savarin. Brillat Savarin is the oldest fat-enriched cheese. Also because it is rich and very nourishing, it was very much in demand in the inter-war period. It has been described as the "foie gras of cheeses".
Brillat-Savarin pairs well with Pale Ale and Champagne and sometimes with a Domaine Chandon Rosé or a Viognier.
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