Explorateur is a French triple-crème cheese created in 1958 and named for the American Explorer satellite programme, which was launched the same year. It was among the first of the modern French triple-crèmes and helped establish the category.

Flavor Profile

The butterfat content exceeds 75 percent of dry matter, giving the paste a dense, silky, almost buttery texture that softens dramatically at room temperature. The flavor is rich and mild with a gentle mushroomy note from the bloomy white rind and a clean, sweet dairy finish. There is very little acidity.

How to Serve

Serve at room temperature so the paste reaches full softness. It spreads beautifully on baguette and requires little in the way of accompaniment. This is a cheese for occasions rather than everyday eating.

Pairing Suggestions

Pair with Champagne, a white Burgundy, or a Sauternes. Serve with fresh berries, honey, walnuts, and a crusty baguette.

Storage

Wrap loosely in wax paper and refrigerate. Best consumed within ten days to two weeks of cutting.