My triple cream cheese was born from the discussion with Sadie Kendall who was a pioneer of Crème Fraiche making in the US. We were passing through a long and wet winter, and we started talking about coming spring. For dairy products, when you want to light the texture and flavor up, you add cream. I came up with the idea of mixing her Crème Fraiche with rich Jersey curd to express the longing for spring, and Picolo and Largo were made. If you are looking for a French reference, these are similar to Chaource AOP. The crème fraiche is mixed in drained cow’s milk curd to enrich and put into the molds. It has the white rind from Penicillium Candiduum. Like the name, Picolo, it has a bright acidity in crumbly texture, when it’s young, and it gets softer and denser by aging. Largo is a bigger version of Picolo, and it ages slowly and makes grander flavor than the smaller version.

Ingredients: Jersey cow’s milk, Started Culture, Vegetarian rennet, salt.