Pronounced pee-AIR row-BARE
Pierre Robert is a decadent triple-crème-style cheese from Seine-et-Marne. When Robert Rouzaire and his friend Pierre began to tire of their Brillat-Savarin inspiration struck. They began aging the same triple-crème longer in their caves enabling it to further develop its flavor and become even more meltingly rich in texture. They named their new success Pierre-Robert, for obvious reasons. With a whimsical boulder ("Pierre" means rock) adorning its snow-white rind Pierre-Robert appeals to anyone craving pure and utter decadence. Buttery, smooth, and mild, this cheese ought to be eaten spread on bread or even graham crackers. Pair this cheese with Champage, Muscat, or a hearty Stout. One piece weighs approximately 19 ounces.
Pronounced ah-BAY duh Bell-OCK Abbaye de Bel'loc is still made in the traditional manner by...
Ballston Blue, another gem from Upstate New York, is a mellow blue cheese, adding a...