Named after cheesemaker Robert Rouzaire, this triple-creme-style cheese of Seine-et-Marne offers pure creamy, buttery decadence. Made from cow’s milk, Pierre Robert is similar Brillat-Savarin cheese. It is produced by aging triple-creme cheese for longer period in caves and kept to develope further to get more flavour and rich creamy texture. After aging process for three to four weeks, it becomes smooth, mild and buttery. The rind is snow white and the cheese contains 75% of fat. Its utter decadence is well worth trying with Champagne, Muscat or Stout. Spread it on crusty bread or just pair it with fresh fruits. Very popular in among French children.