Vallage Triple Cream Cheese

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Cream is added to the milk before it is processed to make cheese. The cheese is then made like most other cheeses, though triple-creams are more lightly processed which is why they are so delicate. For the first two weeks of ripening the cheese is firm in consistency, however by the sixth or seventh week it becomes a soft, molten state. A rich, and indulgent triple cream cheese with a decadent melt in the mouth texture and deliciously sweet, buttery taste. The cheese has a light bloomy rind which should be trimmed away to reveal a smooth, velvety centre.

-Cows Milk


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