This triple crème cheese, invented by Rouzaire, is named after Robert Rouzaire and his son Pierre. Made in a small wheel, this cheese ripens to a perfect buttery texture with a tangy bite not often found in this style of cheese. Just a bit more animated than many of its counterparts, Pierre Robert is a wonderful cheese with its own unique integrity. Originally produced in Champagne under the name Brillat-Savarin. Now produced by Robert Rouzaire, this wonderfully rich and buttery, soft-ripened brie comes in small 6 inch mini wheels weighing 500g. Ripened for 3-4 weeks, the rind becomes golden white and the paste a buttery gold. Truly one of the great triple cremes from France.
Breakfast or dessert cheese. Ideal paired with raspberries, blueberries and champagne. Try Pierre Robert drizzled with truffle-honey on a french baguette: one of our favorite party favors!
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