Brillat-Savarin is fortified with cream at the beginning of the production process, approximately twice as much as traditional cheese. It has a soft and particularly melt-in-your-mouth taste and is best eaten fresh. Its best season is from April to October, but by nature it is also a festive cheese. Known as the Excelsior until 1930, the Parisian cream maker renamed it Brillat-Savarin after the famous gastronomy and magistrate Jean Anthelme Brillat-Savarin.