“A meal without some cheese is like a beautiful woman with only one eye.”- said the famous gastronome and cookery writer Jean Anthelme Brillat Savarin. Henry Androuet, well known for his important cheese production, chose a triple cream cheese to name after him in the 1930s, in honor of the man who recommended the consumption of cheese at every meal. The idea had an immediate success and some cheese makers have kept up with the tradition. Slightly neutral when it’s fresh, this cheese can develop a pronounced taste if well matured. His taste is soft and creamy. During the maturing period, this cheese is covers with a soft white velvet. Then small orange particles can appear.