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L'Explorateur is a soft-ripened French triple cream cow's-milk cheese made in the Île-de-France region of France. Created in the 1950s, it was named to honor the first US Satellite, Explorer. As a triple creme, the fat content of its dry matter is about 75%. It has a squat cylindrical shape, and has a smooth, unpressed texture. Its name is a registered trademark of its manufacturer.

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  • Explorateur
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  • L'Explorateur is a soft-ripened French triple cream cow's-milk cheese made in the Île-de-France region of France. Created in the 1950s, it was named to honor the first US Satellite, Explorer. As a triple creme, the fat content of its dry matter is about 75%. It has a squat cylindrical shape, and has a smooth, unpressed texture. Its name is a registered trademark of its manufacturer.
  • Explorateur is considered "the aristocrat of triple-cream cheeses". It was invented in 1958 at the time the rocket Explorer was in the news. The French dairy which invented the cheese decided on a topical name and a picture of the rocket still appears on the wrapping. Explorateur was one of the first cheeses to be created after the triple-cream classification was defined as a cheese with a butterfat content of 75% or more. This is achieved by adding a great deal of cream to the milk before coagulation.
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abstract
  • L'Explorateur is a soft-ripened French triple cream cow's-milk cheese made in the Île-de-France region of France. Created in the 1950s, it was named to honor the first US Satellite, Explorer. As a triple creme, the fat content of its dry matter is about 75%. It has a squat cylindrical shape, and has a smooth, unpressed texture. Its name is a registered trademark of its manufacturer.
  • Explorateur is considered "the aristocrat of triple-cream cheeses". It was invented in 1958 at the time the rocket Explorer was in the news. The French dairy which invented the cheese decided on a topical name and a picture of the rocket still appears on the wrapping. Explorateur was one of the first cheeses to be created after the triple-cream classification was defined as a cheese with a butterfat content of 75% or more. This is achieved by adding a great deal of cream to the milk before coagulation. This gourmet cheese is produced in small discs with a light, downy velvety white rind. The deep ivory paste is very soft and creamy. The flavor is very rich and mild, deepening a little with maturity. Explorateur is wonderful as a snack or after-dinner cheese served with a dry, fruity white wine.
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