Similar to Brillat Savarin, but from farther south in France (the Champagne region), this triple-crème owes its name to two friends who created it in the 1970's. The more famous of the two, Robert Rouzaire, founded the Rouzaire cheese manufacturing company. According to Pierre and Robert's story, impatience played a major role in the development of this fresh cheese. Tired of waiting for the cheese to fully ripen, they consumed a wheel of it early in the cheese-making process, when the cheese was quite soft and still spreadable on the inside. They loved it and went on to perfect the recipe, adding crème fraiche before curing for extra creaminess. With a rich, buttery texture and a tangy aftertaste, this is one cheese you will definitely want to include on the cheese board.