Trivium
- Producer
- Creamery 333
- Country
- United States
- Region
- Wisconsin
- Weight
- 10 lbs
- Website
- www.creamery333.com
- Milk
- Goat
- Treatment
- Pasteurised
- Classification
- Firm
- Rennet
- Microbial
- Rind
- Natural
- Style
- Alpine-style
Trivium is a Latin word for the place where three roads meet—likely a reference, in this case, to the three cheese-loving Frenchmen who created the eponymous cheese. The trio includes 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.
The first product of this evolving collaboration, Trivium is an aged goat’s milk cheese made at Montchevré using a milled-curd cheddar recipe. Soon after, it’s shipped to Crown Finish Caves in Brooklyn, where it’s brushed and turned frequently over four months of aging on wooden boards under the guidance of affineur Benton Brown.
Tasting Notes
When ready for sale, Trivium has developed a gray, mottled granite-like rind hinting of wet earth and stone, surrounding a tawny, semi-firm paste with small openings and aromas of sweet cream. Flavor is salty with a clean yogurt tang towards the center and lingering sweetness. It’s supple with slight dryness, yet it melts in the mouth.
Pairings
Pair it with a Belgian-style brown ale.
