A classic, old world style Camembert (bloomy rind cheese), also made from unhomogenized whole milk. It is similar to the more familiar Brie cheese. Ripened, then aged to provide a soft creamy pate that bends at room temperature with robust, dynamic flavors of Normandy but produced right here in the Hudson Valley.
A soft ripened cows milk cheese out of the French tradition. Cave aged for 6-8 weeks for a soft, rich pate through to center. For the uninitiated a triple cream is a cheese with three parts butterfat for every one part protein. Decadent, creamy and delicious..., you can even leave your socks on when you eat this one.