Fromagerie Gaugry
Washed-rind cheesemaker at Brochon, near Gevrey-Chambertin, since 1946. Tours and tastings are suspended during works until the end of 2027; a temporary shop sells its cheeses.
About Brillat-Savarin
A triple-cream cow's milk cheese enriched with cream, at least 72 percent fat in the dry matter, with a white bloomy rind. It began around 1890 near Forges-les-Eaux in Normandy and was renamed in the 1930s by the Paris cheese merchant Henri Androuët for the gastronome Brillat-Savarin. The IGP zone covers five departments: Seine-et-Marne, Yonne, Aube, Côte-d'Or and Saône-et-Loire. It has been an IGP since January 2017.
Made in: From the south of Seine-et-Marne to the north of Saône-et-Loire, from Brie to Burgundy
On the plate
Very fine, melting paste with a pronounced lactic taste and flavours of cream and fresh butter (INAO). The cream added to the milk before making is what gives it the triple-cream texture.
Rind: white bloomy rind
Wine and cheese
What to pour with Brillat-Savarin
Crémant de Bourgogne Burgundy
Local traditionThe Burgundy wine board gives Crémant de Bourgogne its top rating for this triple cream. Bubbles and acidity cut through the butterfat and reset the palate after each bite.
Côte de Beaune grand cru white (Montrachet family, Corton-Charlemagne, Corton) Burgundy
Our pickA triple cream with a pronounced lactic taste and flavours of cream and fresh butter. A Côte de Beaune grand cru white, full-bodied and oak-aged with high acidity and a long finish, carries that fat without going flat.
Premier cru white from the Côte de Beaune (Meursault, Puligny, Chassagne, Beaune, Pernand-Vergelesses) Burgundy
Our pickBrillat-Savarin is a triple cream with flavours of cream and fresh butter. A premier cru white from the Côte de Beaune, full-bodied and oak-aged with high acidity, has the weight for the butterfat and the acidity to stop it cloying.
Chablis Premier Cru Burgundy
Our pickThe cheese is rich, with cream and fresh butter flavours. A premier cru Chablis, dry and high in acidity, cuts through the butterfat and keeps the cream from cloying.
The grapes behind these winesChardonnay
From the source
Where to buy and taste it
Fromagerie Lincet
Family cheesemaker since 1895, six generations on. Its Saligny shop sells its Époisses, Chaource and Soumaintrain alongside other cheeses and regional products.
Fromagerie Delin
Family cheesemaker founded in 1969 at Gilly-lès-Cîteaux, making Brillat-Savarin IGP, Morbier and Brie de Melun. Its Halles de Gilly shop opened in August 2024, with the Voûtes tasting room below.
Alain Hess, Maître Fromager
Cheese shop on place Carnot in Beaune with about 200 cheeses, wine and fine groceries. Alain Hess, maître fromager since 1997 and an affineur, created the Délice de Pommard.
Fromagerie Porcheret
Founded in 1930 near the Dijon halles and renovated after Yann Lavigne took over in 2012. A glass trapdoor in the floor shows the vaulted ageing cellar below, and the counter holds more than 200 varieties of cheese.
Le Chalet Comtois
A Dijon cheese shop on rue Musette, founded in 1872 and under new owners since 2017. It stocks 250 to 300 cheeses, mostly from small producers, with Burgundy and Franche-Comté in the lead.
Au Gas Normand
Stall in the Dijon Halles run by maître fromager Sophie Greenbaum since 1983, selling raw milk Normandy cheeses and aged summer Comtés beside other French and European cheeses. Open on Halles market days.
Cheese experiences nearby
Marché des Halles de Dijon
Dijon's covered market, where cheese stalls such as Au Gas Normand sell Burgundy and other French cheeses on market days.
Atelier vins et fromages de Bourgogne
About an hour in a Dijon wine shop tasting three Burgundy wines each paired with a Burgundy cheese, including an Aligoté with Délice de Bourgogne and mustard. Saturdays at noon from 10 October to 26 December 2026.
Vélo et Fromages cycle route
A 22 km easy ride along the Canal de Bourgogne with four cheese tastings at farms, including the Soumaintrain producers Lorne and Leclère, ending at Flogny-la-Chapelle.
Fête du Vin, du Pain et du Fromage à Époisses
Annual village fair in Époisses with about 60 exhibitors selling wine, bread, cheeses and local produce, with a petting farm and music, and a festive evening the next Saturday.
Brillat-Savarin: questions
Is Brillat-Savarin a traditional Burgundy cheese?
Not originally. It started in Normandy and is now made across five departments, including Yonne, Côte-d'Or and Saône-et-Loire in Burgundy.
Which Burgundy wine does the wine board suggest?
Crémant de Bourgogne is its top recommendation.
Same cheeseboard
More cheeses from Burgundy
Plan the trip
Visit Brillat-Savarin country
Tastings and tours where it is made, and somewhere to stay.
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Sources: protection register, www.inao.gouv.fr, fr.wikipedia.org. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.