Veteran cheesemonger Patrick Ambrosio lifts the lid on Pierre Robert…
“Nothing says ‘holiday cheese’ quite like a buttery French triple crème. Made similarly to brie, these bloomed rind cheeses are enriched with cream for a silky, spreadable texture. My hands-down favourite is the Pierre Robert from Fromagerie Rouzaire in the Seine-et-Marne region, a 500g disc of pure heaven! For a quick holiday recipe, take a whole Pierre Robert and cut off the top rind. Present it on your nicest platter surrounded by baguette slices and some strawberries. Provide a butter knife for spreading the luscious interior of the cheese on the bread and, when no one is watching, you can also dip the occasional fraise in the cheese as a palate cleanser! What to pair it with? Champagne, bien sûr!”
First printed in our sister publication France Today
Patrick Ambrosio is the owner of Le Bon Fromage in Long Island, New York, USA. www.lebonfromage.com
