Produced in the Seine-et-Marne region of northern France, Pierre Robert is the creation of cheesemaker Robert Rouzaire, who named it after himself and his friend Pierre.
The cheese was developed after conducting some experiments with aging Brillat Savarin (another cheese), in their caves. Today, production of Pierre Robert continues under the guidance of Robert Rouzaire's son. As a sidenote, in French, "Pierre" also means "rock". To distinguish the new cheese from other cheeses of similar appearance, Robert Rouzaire decided to put a small whimsical bump or "boulder" on the uppermost rind.
Made from pasteurized cow's milk, Pierre Robert is a decadent, triple-crème-style cheese that is extremely rich, buttery and yet mild in flavor, making it both accessible and popular.
With age, the rind can become quite thick and occasionally separate from the cheese underneath. The interior paste is a straw color.
Pairs well with Champagne or a dessert wine such as Sauternes or Muscat.