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 Īle-de-France.
Production
4 to 6 weeks of maturation.
Choice and tasting
Eyes : surface-ripened.
Nose : light smell of mould.
Palate : cream flavour.
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