Tarago River Triple Cream

~ Silky Heaven ~
Like a hunt for gold, Tarago Triple Cream is a shining star which ages gracefully into a treasure trove of complex flavours. Ah me hearties - you’ve hit the jackpot with this one. A well-known relative of beloved brie, but don’t be mistaken - same same it’s not! The special fermenting cultures used include Penicillium Candidum and grow on the exterior to produce a downy white bloom. Their filaments penetrate deep into the chalky acidic curds and mature with complex yeasty flavours. Watch out because the fluffy curds soften with age, and become dangerously delicious. Whether it’s a desert or a sea you need to cross to find such treasure, you wouldn’t hesitate - but before you set sail, we should remind you, you already have Tarago River's Triple Cream in your hot little hands.
PRODUCER:  Tarago River Cheese
ORIGIN: Gippsland, VIC, Australia
AGEING: 3 weeks  |  MILK TYPE:    |  STRENGTH: 1/10
• Semillon Sauvignon
• Sparkling Wine
• Wafers
• Mild Baguette

The creamy softness simply melts in the mouth. It’s easy to feel that this is a triple cream as it starts to ooze. As the cheese ripens, the softer it will get. We highly recommend getting this to room temperature before eating even though it’s so tempting to start getting into it. Let the excitement build!

This region is characterised by deep minerals which have been brought to the surface by mountain ash forests to enrich the soils of the entire region. This, coupled with even rainfall through all four seasons has created an environment for nutrient rich grass and some very contented cows.
Back to blog