Brillat Savarin FR

Portrait of a delicious cheese

This is one of the guarantees provided by Protected Geographical Indication (PGI).
This European sign of recognition gives Brillat-Savarin a clear identity and makes it a cheese « like no other »

Bloc 01 - Savoureux fromage

Brillat-Savarin is a soft cheese made from a milk curd produced from cow’s milk enriched with cow’s cream.

It is put on the market 3 days at the earliest after it has been produced.

When it is sold "matured", Brillat-Savarin is at least 5 days old for the small sizes and 8 days old for the large sizes. It then has a "bloomy" rind.

Brillat-Savarin has a cylindrical shape and a straight or slightly convex heel.

It comes in two sizes.

The small sizes are 60 to 100 mm in diameter and 30 to 60 mm thick and weigh between 100 and 250 g.

The large sizes are 110 to 140 mm in diameter and 40 to 70 mm thick and weigh at least 500 g.

Bloc 03 - Savoureux fromage

It takes 2.4 litres
of milk enriched with cream to make
a 500 g Brillat-Savarin.

Its fat content,
measured on the dry extract,
is greater than
or equal to 72 %.

Its salt content
is less than 2 %.


The Protected Geographical Indication (PGI) aims to guarantee the link between a product and its “terroir”, particularly “the quality, reputation or any other characteristic that may be attributed to this geographical origin”. The rules for making a PGI product are written into a set of specifications and production is subject to annual inspections carried out by an INAO-approved organisation.

The PGI status awarded to Brillat-Savarin on 19 January 2017 is the result of a collective desire to protect and promote a form of expertise that has been passed down through the generations.

Bloc 04 - Savoureux fromage
Bloc 05 - Savoureux fromage

Brillat-Savarin country

The Brillat-Savarin production and maturing area extends across 5 departments from south-east Burgundy to central Seine-et-Marne. This little piece of France (made up of 879 communes) has been identified as the region in which the production of fat-enriched curd cheeses using lactic technology and maturing in a bloomy rind has been maintained over the last fifty years.