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Cheese from France, Seine-et-Marne
Pierre-Robert is a soft, bloomy-rind, triple-crème-style cheese from pasteurised cow milk, made by Fromagerie Rouzaire in Seine-et-Marne. Robert Rouzaire developed it from experiments with ageing Brillat-Savarin in the family's caves and named it after himself and his friend Pierre.
Developed from experiments with ageing Brillat-Savarin in the Rouzaire caves; a small bump on the top rind sets it apart from look-alike cheeses.
| Pasteurised cow milk | [culture-pr] |
| Animal rennet | [culture-pr] |
Total time across the steps of Bloomy-rind soft cheese family (Camembert de Normandie as template): 37 days
What changes: Starter bacteria start turning milk sugar into lactic acid
Camembert de Normandie milk may be stored at most 72 h from the oldest milking. An optional second maturing of up to 2 h at no more than 38 °C may follow the cold one. Output: matured milk.
Microbes at work in this step
starter bacteria begin to turn milk sugar into lactic acid
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pierre-Robert is a soft, bloomy-rind, triple-crème-style cheese from pasteurised cow milk, made by Fromagerie Rouzaire in Seine-et-Marne. Robert Rouzaire developed it from experiments with ageing Brillat-Savarin in the family's caves and named it after himself and his friend Pierre. Made in 7 steps over 37 days. The longest step, box and finish ripening, takes at least 22 days.
| Main step | at least 22 daysSet[camembert-cdc] | Box and finish ripening |
|---|---|---|
| Temperature | up to 22 °CSet[camembert-cdc] | Mature the milk with starter |
| Acidity | pH 5.8Measured[bittante2022] | Box and finish ripening |
Made from pasteurised milk.
Every number is labelled with how it is known. How this atlas is made
Robert Rouzaire created it and named it after himself and his friend Pierre; his son now runs production.
