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They had us at Triple Cream, but this award winner from Four Fat Fowl is truly a stunning, hand-crafted show stopper. Made in New York’s Hudson Valley from Jersey cow’s milk and cream, it’s got a soft, bloomy rind that adds an earthy, nutty flavor. We’re smitten. Or, one could say, fowl Mouthed.
Tip of the tongue:
Nothing is quite as satisfying as scooping out a Mouthful of triple cream onto a good, hearty cracker. This buttery cheese also begs for maple, so spread it on toast with some heirloom blueberry confiture and a drizzle of high-quality Vermont syrup. Or call a party fowl and use it at the center of your cheese and charcuterie spread this season!
Cultured pasteurized milk and cream, salt, rennet
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