Created by cheesemaker Henri Androuet in the 1930s, this classic triple cream cheese (75% butterfat) is only made in three dairies in the Ile de France region. Try it with a medley of fresh fruit and a crusty baguette. Taste: Butter, salt, and cream flavors; hints of mushrooms and hazelnuts Pairings: Light fruity white wines or Champagne Made with pasteurized cow's mill and traditional rennet.