Henri Boursault first created the exceedingly creamy
brie-like cheese Boursalt in
1953. The cheese, with a heroic
fat content of 70%, is solid, slightly acidic and
citrussy. The cheese is matured for two months, and offered for sale as
cylinders with a thin whitish-pink
penicillin mold, similar to that of
camembert.
research source: cheese.com