A blue brie style, Blue Triple Cream can thank the addition of generous lashings of King Island cream for its rich, buttery texture.
After the fresh, creamy milk arrives at the dairy, the King Island cheesemakers add their original blend of three strains of blue mould spores and culture to it. The mixture is then cut and stirred by hand until a robust curd is formed. This is then added to the hoop moulds to settle overnight. The following day it is salted and put into the maturing room. About five to seven days later, after the curd has settled it is hand pierced, allowing the entry of oxygen which reacts with the mould creating the blue veining.
Each cheese is wrapped in a traditional straw liner to protect the structure of the cheese and its surface mould. Turned twice a week for a month, after three weeks the cheese is checked each week until it is perfectly blue and creamy and ready to leave its island home.
King Island Dairy Blue Triple Cream has a dense buttery centre; on the front palate it is rich and creamy with its blue mould providing a lingering sharpness on the finish.
