Explorateur
A luxurious triple-cream masterpiece that bridges the gap between Brie and Camembert
7 min read · 1,410 words
Hidden in the world of soft-ripened cheeses sits Explorateur, a triple-cream marvel that deserves far more recognition than it receives. You might be curious about this cheese because of its intriguing name, its reputation among cheese connoisseurs, or perhaps you spotted it at a specialty shop and wondered if it's worth the splurge. What makes Explorateur special is its perfect balance: richer than Brie yet more delicate than many other triple-creams.
I'll walk you through everything you need to know about selecting, storing, and enjoying Explorateur, including its rich history and what makes it distinct from its more famous French cheese cousins.
— Francesco
Explorefrom the couch
Explorateur offers an extraordinary sensory journey that begins with its delicate aroma of fresh mushrooms and sweet cream. The first taste reveals an incredibly smooth, butter-rich mouthfeel that coats the palate luxuriously. The flavor progresses from initial notes of fresh dairy to more complex earthy undertones with hints of truffle and nuts in the finish. The texture creates a remarkable contrast between the slightly firm center and the progressively creamier layers approaching the edible rind, which contributes a subtle peppery bite that balances the richness.
While relatively young compared to many French cheeses, it was named in honor of the first satellite launched into space: the Explorer 1. This rich, buttery cheese quickly earned a respected place in French cheese culture.
There is only one authentic type of Explorateur, characterized by its distinctive white bloomy rind and incredibly creamy interior. Unlike some other soft-ripened cheeses with multiple variations, Explorateur maintains a singular identity focused on perfecting its triple-cream formulation with 75% butterfat content.
Explorateur is produced exclusively in the Ile-de-France region surrounding Paris, where the mild climate and rich dairy tradition contribute to its consistent quality. The milk used comes primarily from dairy farms in this region, where producers maintain strict quality standards. The unique bacterial cultures and aging process remain faithful to the original 1950s creation, distinguishing it from other triple-cream cheeses.
Pickat the store
Selecting the perfect Explorateur requires attention to visual cues, aroma, and texture: all indicators of proper aging and handling.
Explorateur is made by only a handful of dairies in Île-de-France; most wheels are identical, but two details separate the great from the merely good.
Look
- Color. Look for a pristine white, bloomy rind without brown spots or discoloration; interior should be ivory to pale yellow.
- Form. Whole wheels vs. cut portions: whole wheels typically offer better ripening control and presentation value.
- Consistency. The paste should look evenly textured without cracks or excessive dryness at the edges.
Smell
- Mushroom notes. A fresh, pleasant mushroomy scent with hints of butter and cream indicates proper aging.
- Ammonia test. A slight ammonia smell is normal in very ripe cheese, but excessive ammonia indicates over-ripening.
- Watch out: Off-odors? Any sour or unpleasant smell suggests improper storage or handling; avoid these specimens.
Feel
- Rind integrity. The rind should be intact, not cracked or disintegrating, though it should yield slightly to gentle pressure.
- Center yielding. When pressed gently, the center should give slightly but not be completely liquid unless very ripe.
- Too firm? Overly firm texture throughout indicates under-ripeness; ideally, the cheese ripens from outside in.
Origin
France remains the sole producer of authentic Explorateur, though the style has inspired similar triple-cream cheeses worldwide.
| Flags | Place and description |
|---|---|
| France (Ile-de-France). Original and authentic production, using traditional methods | |
| France (Neighboring regions). Limited authorized production following the same standards | |
| France (Other regions). Occasional production under license from the original creators |
Label
- Producer reputation. Original Fromagerie Renard-Gillard or established French affineurs typically guarantee higher quality and authenticity
- Age at purchase. Most retailers can tell you the age of the cheese; 2-4 weeks is often ideal for balanced flavor and texture
- Transportation conditions. Properly imported cheese will have been temperature-controlled throughout shipping
- Cheese shop expertise. Buying from knowledgeable cheesemongers who properly store and handle the cheese increases your chances of getting perfect Explorateur
- Price point. Quality Explorateur commands a premium price; suspiciously inexpensive versions may be imitations or lower quality
If You Can't Find It
Usein the kitchen
Preparation
- Controlling Intensity. Younger Explorateur (firmer center) offers milder flavor; longer aging intensifies mushroom notes and creaminess
- Common Mistakes. Serving too cold (mutes flavor), cutting too far in advance (dries out), or overpowering with strong accompaniments
- Cooking Application. While typically enjoyed fresh, Explorateur can be incorporated into luxurious sauces or melted over finished dishes right before serving
- Rind Management. The rind is edible and contributes to the full flavor profile, but can be removed for those who prefer just the creamy interior
- Regional Twist. In Paris, Explorateur is often served very simply with minimal accompaniments to showcase its delicate flavor, while in southern France, it might be paired with local honey or fig preserves. American cheese plates often feature it with more elaborate accompaniments like spiced nuts or fruit compotes.
Pairings
- Champagne. Classic French pairing for celebrations.
- Crisp white wines. Chablis or Sancerre complement without overwhelming the cheese's subtle flavors. The mineral qualities in these wines enhance the earthy notes in the cheese.
- Fresh fruits. Grapes, pears, and apples provide textural contrast and palate-cleansing freshness. The mild sweetness highlights the creamy, buttery qualities of the cheese.
- Honey drizzle. Acacia or lavender honey adds delicate sweetness that enhances the floral notes in the cheese. The textural contrast between viscous honey and creamy cheese creates a luxurious mouthfeel.
- Crusty baguette. The neutral backdrop and textural contrast showcase the cheese's richness. Traditional French serving method that allows the full flavor profile to shine.
Comparisons
This comparison highlights Explorateur's position within the French soft-ripened cheese spectrum, showing how its 75% butterfat content (defined as fat in dry matter) places it firmly in the triple-cream category alongside Brillat-Savarin and Saint André, while its flavor profile offers a more subtle experience than some of its relatives.
| Cheese | Fat Content | Flavor Profile | Texture | Common Uses |
|---|---|---|---|---|
| Explorateur | 75% | Mild mushroom, buttery, subtle | Ultra-creamy, soft | Cheese boards, bread |
| Brillat-Savarin | 75% | Tangy, more pronounced, saltier | Creamy, dense | Dessert, fruit |
| Brie de Meaux | 45% | Earthy, robust, more complex | Soft, supple | Baking, melting |
| Saint André | 75% | Buttery, sweeter, mild | Velvety, spreadable | Breakfast, crackers |
Substitutes
If Explorateur is sold out, reach for St. André (USA/UK) or Brillat-Savarin (France): both are triple-creams with 75 % fat and behave almost identically on the cheeseboard. For a budget hack, blend 8 oz cream cheese + 4 oz unsalted butter + pinch of sea salt; chill and you’ll mimic the texture, minus the rind.
- Saint André. Matches the creamy texture and fat content closely, with a somewhat sweeter, less mushroomy flavor.
- Pierre Robert. Delivers similar buttery richness and texture, with a slightly more complex flavor development.
Storage
- Fresh Explorateur. Store in the refrigerator's cheese drawer or warmest part (usually the vegetable drawer) for up to 2 weeks.
- Cut Explorateur. Wrap in cheese paper or parchment paper then loosely in plastic wrap for up to 7 days.
- Serving preparation. Remove from refrigeration 30-60 minutes before serving to reach optimal temperature and texture.
- Original packaging. If purchased in specialized cheese paper, keep it in this wrapping until ready to use.
Explorateur represents a perfect middle ground in the world of soft-ripened cheeses: richer than traditional Brie yet more delicate in flavor than many other triple-creams. Its history may be younger than many French cheese traditions, but its execution reflects centuries of French cheese-making expertise. Try it on a cheese board with minimal accompaniments to appreciate its nuances, spread it on artisanal bread for a simple luxury, or serve it with champagne for a classic pairing.
The magic of Explorateur lies in its balance: neither too mild nor too assertive, it offers an accessible entry point into the world of fine French cheese while still offering enough complexity to please the most dedicated cheese enthusiast.
— Francesco
Last reviewed: June 30, 2025
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Now Send Explorateur Down the Line
Good cooks don't guess. They share, too!
Help other home chefs discover explorateur and its secrets.
Now Send Explorateur Down the Line
Good cooks don't guess. They share, too!
Help other home chefs discover explorateur and its secrets.