Tricycle
- Producer
- Creamery 333
- Country
- United States
- Region
- Wisconsin
- Weight
- 5 oz
- Website
- www.creamery333.com
- Milk
- Goat
- Treatment
- Pasteurised
- Classification
- Semi Soft
- Rennet
- Microbial
- Rind
- Geotricum
- Style
- Soft-Ripened (Brie-like)
Like Creamery 333’s first cheese, Trivium, this one’s name hints at a trifecta—the trio of cheese-loving Frenchmen who started the budding company: Arnaud Solandt, president of Wisconsin maker Montchevré, Francois Kerautret, an executive at importer and distributor Peterson, and Hervé Mons, a renowned affineur based in France. Supposedly, the idea to collaborate came to the friends one night after a beer-fueled conversation about the evolving cheese industry in America—and Creamery 333 was born.
This little goat’s milk round is inspired by the traditional cheeses of the Loire Valley in the Creamery 333 founders’ homeland. With its diminutive stature and wrinkly rind, Tricycle particularly recalls Crottin de Chavignol. That brainy white surface develops over 10 days of aging, thanks to a yeast called Geotrichum that’s added to milk early in the cheesemaking process.
Tasting Notes
Paste is chalky and dense, smelling sweet with hints of goat, barn and hay. We love how the tang and slight acidity of that thick inner core is balanced by the rind, which offers a bready, earthy dimension.
Pairings
Pair it with a baguette and some sauvignon blanc.
