Cave-aged triple-crème that spreads like whipped butter.
Cave-aged French triple-crème from Rouzaire. Dense, buttery paste with a snowy bloomy rind and a long, cultured-cream finish. Order online.
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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.
Dense, satiny paste that softens toward the rind into something closer to whipped butter. It spreads more than it slices, and a ripe wedge will slowly settle on the board.
Richer and more pronounced than a standard triple-crème. The extra cave time pushes a deeper buttered-mushroom note over the fresh-cream base, but it still leans elegant rather than loud.
Long, buttery finish that coats the palate for a good while before fading clean. The tang from the rind keeps it from sitting heavy.
Fresh cream and cultured butter right up front, with a clean yogurty tang underneath. The cream addition makes this one of the most milk-forward cheeses on the counter.
A soft brown-butter note develops near the rind as the cheese ages, but the dominant register is dairy, not nut.
The bloomy rind brings a gentle mushroomy pull, a little white-button, a little damp cave. It frames the cream rather than competing with it.
No heat, no piquancy. A whisper of salt is the only sharpness on the palate.
Bloomy rind
Snowy white bloomy rind with a mushroomy, slightly yeasty aroma. Edible and a real part of the flavor, the rind is what carries the cave-aged depth into the cream.
Pierre Robert stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The 75%+ butterfat needs something with acid or bubbles to cut through. Champagne is the classic move; a Sauternes plays off the buttery sweetness on the finish.
Fruit and a touch of honey lift the cream and keep the richness in check. Anything too acidic or savory fights the bloomy rind.
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Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
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“An Île-de-France affinage house that buys young wheels from regional dairies and ages them in-house, treating the cellar — not the vat — as the place where great Brie-style triple-crèmes are actually made.”
Extended cave aging of cream-enriched bloomy-rind wheels on straw mats until the paste turns spoonable beneath a snow-white rind.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
