"Tell me what you eat and I will tell you what you are." - Brillat Savarin - The Physiology of Taste - The 18th century writer Brillat-Savarin was one of France's most brilliant gourmet specialists. In his honor, this creamy white cheese is named after him. Henri Androuet created it in Normandy in the 1930s. Brillat Savarin is made from cow's milk, enriched with cream. This cheese is matured for a couple of weeks before it is ready for sale.