Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Explorateur usually l’Explorateur, a French triple crème cheese which is made in a thick disc shape and has a white bloom on its rind. It has a creamy texture and flavour, and contains 75 per cent fat. Much of it is exported to Belgium. It was invented in the 1960s and named after the mayor of Coulommiers, a noted explorer.

This cheese is made in the Île-de-France. So is délice de Saint-Cyr, another triple crème with a white rind, but bearing reddish spots. Magnum is a similar cheese from Normandy, known as Brillat-Savarin when aged. This too is a modern cheese, developed between the wars.