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Cheese of the week: Pierre Robert
Pierre Robert is a triple creme cheese named after famous cheese maker Robert Rouzaire and his son Pierre. It is a soft ripened cheese, which means it has been ripened from the rind inward. The rind on such cheeses is soft and "bloomy" while the interior is soft, velvety smooth and buttery. Being a triple creme, it has half again as much butterfat as double creme cheeses like most Bries, a whopping 75% butterfat! It pairs well with tropical fruits or berries for dessert, or just try it slathered on bread or crackers for a decadent snack or appetizer.
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