Pierre Robert Cave Aged
Pierre Robert is a cave-aged triple-crème from the Rouzaire family in Île-de-France, named for Robert Rouzaire and his friend Pierre. It sits in the same family as Brillat-Savarin but gets extra time in the cave, which is the whole point of the cheese.
The paste is enriched with crème fraîche, pushing the butterfat past 75% in the dry matter, so the texture lands somewhere between whipped butter and a dense fresh cream. A ripe wheel softens toward the rind and almost spreads itself on the knife. The flavor leads with cultured butter and fresh milk, then the bloomy rind pulls in a gentle mushroomy depth and a clean yogurty tang on the back. The finish is long and buttery without ever getting heavy.
This is one of those triple-crèmes that rewards a little patience. Let it sit on the counter for half an hour and the paste relaxes into the silkiest version of itself, right in the sweet spot where the cream and the cave-aged character meet.
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Pierre Robert Cave Aged
Pierre Robert Cave Aged
Pierre Robert is a cave-aged triple-crème from the Rouzaire family in Île-de-France, named for Robert Rouzaire and his friend Pierre. It sits in the same family as Brillat-Savarin but gets extra time in the cave, which is the whole point of the cheese.
The paste is enriched with crème fraîche, pushing the butterfat past 75% in the dry matter, so the texture lands somewhere between whipped butter and a dense fresh cream. A ripe wheel softens toward the rind and almost spreads itself on the knife. The flavor leads with cultured butter and fresh milk, then the bloomy rind pulls in a gentle mushroomy depth and a clean yogurty tang on the back. The finish is long and buttery without ever getting heavy.
This is one of those triple-crèmes that rewards a little patience. Let it sit on the counter for half an hour and the paste relaxes into the silkiest version of itself, right in the sweet spot where the cream and the cave-aged character meet.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Pierre Robert is a cave-aged triple-crème from the Rouzaire family in Île-de-France, named for Robert Rouzaire and his friend Pierre. It sits in the same family as Brillat-Savarin but gets extra time in the cave, which is the whole point of the cheese.
The paste is enriched with crème fraîche, pushing the butterfat past 75% in the dry matter, so the texture lands somewhere between whipped butter and a dense fresh cream. A ripe wheel softens toward the rind and almost spreads itself on the knife. The flavor leads with cultured butter and fresh milk, then the bloomy rind pulls in a gentle mushroomy depth and a clean yogurty tang on the back. The finish is long and buttery without ever getting heavy.
This is one of those triple-crèmes that rewards a little patience. Let it sit on the counter for half an hour and the paste relaxes into the silkiest version of itself, right in the sweet spot where the cream and the cave-aged character meet.
