Pasteurized Cow Milk, Four Fat Fowl Creamery, Stephentown, New York
This is a new triple creme on the American cheese scene and it’s creating quite a buzz. It’s made by a husband and wife team with many years in the cheese production and sales industry. A smooth, silky interior made from super fatty Jersey cow’s milk and fresh Jersey cream creates the perfect texture of pure velvet. The soft, bloomy rind adds an earthy flavor with nutty undertones that contrasts nicely the decadent, buttery notes of the interior paste.