Butterfat and Bubbles… Ring In The New Year With Decadent Triple Creme Cheeses!

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New Year’s Eve is just around the corner, and Saxelby Cheesemongers has a killer line up of triple creme cheeses that are crying out to be munched alongside a bottle of bubbly! By definition, a triple creme cheese is one that has a butterfat content of 75% or more. To achieve this degree of richness, triple creme cheeses are made from a blend of whole milk and cream, making them supple, creamy, and extra delicious. The acidity and yeasty qualities of champagne are a perfect pairing for cheeses of this ilk, and the bubbles cut through all that butterfat in the most delightful way! Check out this trio of our favorite triple creme cheeses of the moment, and be sure to stop by the shop this week to stock up for a delicious New Year’s spread!

Trifecta

1030-2

Crown Finish Caves
(pasteurized sheep and cows’ milk/vegetarian rennet, Brooklyn, NY)

The traditional definition of trifecta is when a person accurately bets on the top three finishers in a horse race. In the case of this cheese, the top three finishers are cows, sheep, and beer! These little squares of buttery goodness are crafted by Old Chatham Sheepherding Company, and then sent down to Crown Finish Caves in Brooklyn for finishing. The young cheeses are washed with beer from Threes Brewing (yet another Trifecta reference for ya..) giving them a slight fruity funk. The texture and flavor of Trifecta is sublime – think silky, creamy sheep butter with a hint of pepper and barnyard. Aged 4 weeks.


 

Kunik

98-2

Nettle Meadow Farm
(pasteurized goats’ milk & Jersey cream/microbial rennet, Warrensburg, NY)

As we cheesemongers like to say, this is as close to eating gelato as you can get while still eating cheese! Kunik is dreamy mold-ripened cheese made from a mix of goats’ milk and fresh Jersey cream in the Adirondack Mountains. When young, Kunik has the texture of cold butter, and is light, tangy, and crème-fraiche-y in flavor. As it ripens, it becomes more supple, loose, and pungent, the goaty flavors becoming more assertive. Kunik is delightful at any state of ripeness, and deserves a much-coveted place in your belly. Aged 4-6 weeks.


 

Nancy’s Camembert

1001-2

Old Chatham Sheepherding Co.
(pasteurized cow and sheeps’ milk/microbial rennet, Old Chatham, NY)

A silky, buttery, bloomy rind sheeps’ milk cheese that can put to shame your favorite triple creme… Sheeps’ milk is naturally the highest in butterfat, coming in at around 7% (cows and goats are more around the 4-5% range) That means that the paste of the cheese is chock full of fatty goodness, melting on the tongue and leaving you craving another bite! The rind lends a slight mushroomy quality to the cheese, rounding out the sweet cream flavor with a touch of earthy-ness. Aged for 6 weeks or more, Nancy’s Camembert is a Saxelby staff favorite!


 

Saxelby Cheesemongers New Year’s Hours

120 Essex St, New York, New York 10002

Tuesday 12/29 10am to 7pm

Wednesday 12/30 10am to 7pm

Thursday 12/31 10am to 5pm

Friday 1/1 CLOSED

Saturday 1/2 10am to 7pm

Sunday 1/3 10am to 7pm

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