The triple cream refers to the quanity of cream added to the milk before the curds stage and probably the most well known and awarded cheese of this type in Australia has to be the Jindi Triple Cream.
At this stage of maturation it is quite a firm block - in hindsight I probably should have left it for another 2 to 3 weeks before tasting.
Quite a tight structure, there's none of those soft and gooey characteristics that you'd expect to see - I put this done to lack of maturity. It does have a lovely golden buttery colour.
I did enjoy the inner core - excellent creamy mouthfeel that lingered but did not enjoy the rind. A bit too thick and there was a strange peppermint flavour that was a bit disconcerting.
At this point I'd reserve my final judgement until I try one that has reached full maturity but based on this test, I would opt for the Jindi Triple Cream.
0 comments:
Post a Comment