Champlain Valley Creamery’s velvety triple cream is made with organic, grass-fed Jersey cow’s milk sourced from the nearby Severy Farm. A lactic cheese, the curd is set only through acidification and then gently hand-ladled into small forms. Once drained and salted, the buttons age for ten days to develop their bloom.
The chalky, springy rind yields to a fudgy creamline and butter-yellow paste. The cheese is brothy, redolent of mushrooms and cream, with a sharp bite of salt and a piquant finish. When ripe the cheese is nearly liquid in the center.
Pairing Wine with Champlain Valley Triple Crème
The classic pairing for triple crème is Champagne, specifically blanc de blancs; the flavors and acidity are harmonious, while wine’s bubbles lift the cheese from the palate, refreshing it for another bite.
But you certainly don’t need a fancy wine to enjoy this cheese. Weighty white wines with a creamy texture will be copacetic: Try barrel-fermented Chardonnay (New World or Old), Sémillon and Sauvignon blanc (and white Bordeaux blends), Pinot blanc, Chenin, Viognier.
Juicy red wines with high-toned fruit and modest tannins will feel complementary: Try Gamay (Beaujolais Villages; or an example out of Oregon) or Pinot noir (again from New World or Old).
This cheese is also wonderful with nearly any dry cider.
Champlain Valley Creamery Triple Crème
4 oz. button, about $6.50/ea.
Champlain Valley Creamery