Pierre Robert cheese is a triple crème cheese made in the southern region of
The rind of this cheese is velvety white and is not edible, but inside, the paste of the cheese has a whipped moussey texture. The flavor can be described as buttery with a slight, crème fraiche like tang.
This is not a cheese for cooking, but for enjoying. Use it as the center piece of your cheese platter when you really want to impress your guests with a bit of extravagance. It pairs well with breads and crackers for spreading and is delightful topped with a spoonful of honeyed walnuts.
If you are looking for a wine pairing, champagnes and
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