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In the 1950's, a category of cheeses called triple creams was created and defined as any cheese containing at least 75% butterfat. (Keep in mind that butter typically has about 80% butterfat.) This level is achieved by adding pure cream to the milk used to make these cheeses. Explorateur, produced in Ile-de-France, is one of these cheeses with its 75% butterfat content. We have chosen to carry a very small size of this cheese. Because it is so rich, a little bit goes a very long way, and unless you have several friends with whom to share a pound or even half a pound of these cheeses, they will usually go bad before you can eat them all. Like all triple creams, this cheese can be eaten at nearly any stage of ripening. As the cheese ages, its interior with go from a chalky, firm, pristine white to a runny, yellow to beige mass with a much more intense flavor. Each stage is delicious in its own right.
Made from cow's milk.
Best enjoyed within seven days of delivery.
Photo depicts whole 8 ounce form of cheese.