Rich, spoonable French triple-crème with fresh butter notes and an edible rind.
French triple-crème from Seine-et-Marne, ripened on straw. Dense, buttery paste with a bloomy rind and clean mushroomy finish. Order online.
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Gratte Paille is a French triple-crème from Seine-et-Marne, made by the Rouzaire family in Île-de-France just east of Paris. The name comes from an old village lane so narrow that carts scratched their straw against the walls, and the cheese still carries straw imprints today because it ripens right on beds of it.
This is a bloomy-rind cheese with pasteurized cow's milk enriched with extra cream, which pushes it well past the butterfat of a standard Brie. The paste is dense and spoonable, closer to salted crème fraîche than to a classic Brie, and folds under the knife rather than cutting cleanly. The white Penicillium rind is edible and pushes a clean mushroomy note in from the outside as it ripens.
On the palate you get an enormous wave of fresh cream and cultured butter, with a light acidity underneath that keeps the richness in check and a gentle earthy pull from the rind on the finish. This little 6oz format is the whole loaf, straw marks and all, ripe and ready to eat.
Dense, spoonably creamy paste that folds and spreads under the knife like softened butter, with a delicate bloomy rind that gives no resistance.
Rich and buttery up front with a gentle mushroomy pull from the rind, sitting comfortably in the middle of the scale rather than pushing hard in any one direction.
A buttery, faintly mushroomy finish that lingers on the palate for a good beat, with a light acidity underneath that keeps the richness from feeling heavy.
Extremely milky and cream-forward, closer to salted crème fraîche than to a standard Brie, thanks to the added cream that pushes butterfat well above the Brie baseline.
A quiet brown-butter note runs under the cream, more suggestion than statement, letting the fresh dairy stay in front.
The bloomy rind carries a clear mushroom and forest-floor note that reads through the paste, especially near the edges where the rind meets the cream.
No pepper or piquant bite at all, this is a gentle cheese built for pleasure rather than punch.
Bloomy rind
The white bloomy rind is edible and pushes a clean mushroom and damp-cellar note into the paste. Straw imprints from the aging boards often show on the surface, a signature of the style.
Gratte Paille stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The bubbles in Champagne and the acidity in Chablis cut through the extraordinary butterfat, while Sauternes plays into the sweet cream on the finish.
A triple-crème this rich wants fresh fruit acidity and a little sweetness to balance the cream, plus a good baguette to carry it.
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