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Brillat-Savarin cheese

Brillat-Savarin is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter. It has a natural, bloomy rind. It was created in 1890 as "Excelsior" or "Délice des gourmets" by the Dubuc family, near Forges-les-Eaux in Seine-Maritime. Brillat-Savarin is produced all year round, mainly in Normandy, and also in Burgundy.

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