The Explorateur is a raw or pasteurised cow’s milk cheese, close to the Brillat-Savarin. Some cream is added to the cheese during the production to strengthen its smoothness.

It is a cylindric cheese which weighs about 250 gr. Its pate is creamy and its rind ripened.

History

Created after the Second World War, the Explorateur is from Île-de-France.

Production

4 to 6 weeks of maturation.

Choice and tasting

Eyes : surface-ripened.

Nose : light smell of mould.

Palate : cream flavour.

Perfect with a red Vacqueyras.