If you like Cremeux de Bourgogne...
Excited to play on the new cheese board!
I am lucky enough to live in NYC where the lovely knowledgeable folks at Murray's cheese guide you through lots of things. And relatively speaking, Cremeux de Bourgogne is pretty inexpensive.
For those who haven't had it, it's a ridiculously delicious triple cream. Like St Andre before it was industrially produced and lost its soul, with more depth and flavor. And it has a beautiful meltiness at room temperature that just oozes creamy salty goodness all over whatever cheese scooping vehicle you slather it on.
My question is what alternatives are out there for when I can't get to Murray's? St Andre is too bland, delice de bourgogne (which they have at NYC Fairway stores) is passable. What else?
Explorateur. For my money it's the richest and most delicious of all the triple cremes, far more savory than St. Andre. Hard to find though, except at the best cheese shops.
I agree about Delice de Bourgogne, which they stock here at Trader Joe's. Given that it's Trader Joe's, finding a perfectly ripe one is pretty hit or miss, but when you do it's a great value.
I've had Gratte Paille exactly three times in my life. If you're in NY, you have some chance of finding it. Here's a photo,
And Lauren Bacall named it her favorite cheese.
W(t)F carries both products form Cowgirl Creamery in NYC. l have found them to be very, very young, thus take a whole wheel, about 12 ounces, and age till about 2 weeks past the use by date and should be perfect. Red Hawk is world class as is the afforementioned Gratte Paille.
Pierre Robert is a great choice. It's aged a little more than Brillat-Savarin. Several producers make B-S, and they're not all of equal quality. If you can, ask for a taste before you buy. Also, Gratte-Paille, if you can find it.
Leaving France, there are several recommendable triple crème cheeses made in the US. Four I would single out are Mt. Tam from Cowgirl Creamery in California; Red Hawk, from Cowgirl (which, however, is also a washed rind/stinky cheese); Kunik from Nettle Meadow Farm in New York; and the luscious goat triple crème from Coach Farm in New York