Brillat-Savarin (French pronunciation: [bʁija savaʁɛ̃]) is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall).

It was created c. 1890 as "Excelsior" or "Délice des gourmets" ("Gourmets' delight") by the Dubuc family, near Forges-les-Eaux in Seine-Maritime.

Brillat-Savarin is produced all year round mainly in Burgundy.

Father and son cheesemakers Pierre and Henri Androuët renamed it in the 1930s, as an homage to 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin.

[1] It is a triple cream soft-ripened cheese that is luscious, creamy and faintly sour.