Brillat-Savarin cheese is named after Jean Anthelme Brillat-Savarin (1755–1826), one of the most important figures in the history of gastronomy, who celebrated good food, pleasure and the refinement of French cuisine. He is best known for his book Physiologie du Goût (Physiology of Taste, 1825), one of the most important works in the history of gastronomy. Brillat-Savarin was a passionate food lover and culinary artist who greatly influenced French culinary culture. Brillat-Savarin cheese, named after him, was developed in the early 20th century by cheesemaker Henri Androuët, one of France’s most renowned cheese experts. He wanted to create a particularly creamy and luxurious cheese that would be enjoyed with fine wines and champagne – in the spirit of Brillat-Savarin. The name of the cheese pays homage to French culinary culture and traditions, and it is one of the few cheeses named after a famous gastronome rather than a place.