Pierre Robert is a cow milk cheese which is enriched with cream, making it smooth, generous and creamy. The bloomy rind of this circular cheese is downy and whitish, and spread a slight mushroom taste.
This cheese ripens for 2 weeks in order to drain. If ripened 3 weeks, its texture will turn even creamier.
Pairing cheese and wine
This cheese matches very well with Champagne, as well as “dessert” white wines such as Sauternes or Muscat.
Our Pierre Robert
The Rouzaire dairy is a family-owned business. Louis, Robert and Marc Rouzaire have succeeded each other at the head of the farm. The establishment, located at the heart of Brie region, makes the best-known products of this area (Brie de Meaux, de Melun...). Besides, they also created some cheeses such as the Fougeru, the Gratte-Paille or the Pierre Robert. Nowadays, they work with 25 milk producers from Seine-et-Marne. The whole cheesemaking process is carried out by hand, and cheeses are turned over twice a week in maturing cellars located in the city of Tournan-en-Brie.
Did you know that ?
Pierre Robert was developed after experiments made on the most famous Triple-Crème cheese: the Brillat-Savarin. Robert Rouzaire (the producer) and a friend of his tried to ripen it in order to observe what was happening. From these experiments resulted the Pierre Robert, which was name after the two friends.
Commercial name :
Raw Cow Milk Cheese
Bloomy soft rind cheese