Brillat-Savarin is a French triple-cream cheese: a soft, surface-ripened cow's-milk cheese enriched with extra cream to at least 75% butterfat in the dry matter, cloaked in a downy white bloomy rind around a dense, ivory, almost cake-like paste. Buttery and faintly tangy when young, it ripens to a soft, lush, mushroomy decadence and is named for the eighteenth-century French gastronome Jean Anthelme Brillat-Savarin.