A hand-ladled triple crème cheese made using whole cow’s milk with extra cream added.
Originally from the French Alps, Matthieu Megard values the importance of ‘terroir’ in the cheese making process to reflect the local environment and selects the finest organic milk from family owned dairies in the South West of Victoria.
Beneath the white mould rind, the cheese has a rich, dense mousse like texture, which develops mushroom aromas and flavours as it ages and the centre becomes lusciously soft.
