Tarago River Triple Cream (1.8kg)

While not a “Brie”, this white mould cheese does have similar cultures grow on the exterior, but there the similarities end. Milk with 3 times the normal cream develops into a rich luscious aromatic cheese to die for. High cream milk ferments strong and fast to create a very strong chalk that ripens from the outside in as the Camemberti moulds penetrate slowly into the chalky centre. Yeasts help generate a range of fruity through to strong yeasty aromatic compounds in the cheeses later life at around 10 to 12 weeks.

Great things can happen with the Tarago River Triple Cream cheese, from its first release into the market as a sour chalky cheese at about 6 weeks of age, to its end of life 7 or 8 weeks later.