Spoonable triple-cream from California: refined, dense, creamy, never heavy.
Andante Dairy's Petaluma triple-cream by Soyoung Scanlan. Spoonable, buttery, bloomy-rind cow's-milk cheese. Ships from Beverly Hills.
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A tiny triple-cream from Andante Dairy in Petaluma, California, made by Soyoung Scanlan in the northern reaches of Sonoma. Cow's milk is enriched with fresh cream and set with a bloomy white rind, pushing butterfat past the 75 percent dry-matter mark that defines the triple-cream category.
The paste is spoonable and dense, closer to whipped mascarpone than to a classic brie, with a clean lactic tang riding under the richness. As Picolo ripens, the rind takes on a soft white-mushroom aroma and the interior gives way to a slow, creamy finish that fades on butter rather than salt. Nice and ripe right now, the little pucks yield gently to the knife and read as elegant rather than heavy.
Soyoung is one of the few American cheesemakers making triple-creams at this scale and with this much restraint, and Picolo is the format that shows it off best. Quiet, refined, and honest to the milk, right in the sweet spot for a soft cheese with real fat behind it.
Spoonable and dense at the same time, closer to whipped mascarpone than to a classic brie. The paste holds a soft shape under the knife, then melts on the tongue.
Gentle and buttery up front, with a light cultured-cream tang and a whisper of mushroom off the rind. A quiet cheese by design, meant to let the fat do the talking.
The finish is short and creamy, a slow butter fade that settles for ten or fifteen seconds and then clears the palate.
Deeply lactic, thick fresh cream and cultured butter through the middle, with a clean yogurty tang that keeps the richness from feeling heavy.
A quiet brown-butter note picks up as the rind ripens, more warm dairy than toasted nut.
A soft white-mushroom aroma from the bloomy rind, clean and delicate, no barnyard.
No heat at all, just a faint salty lift on the back of the palate.
Bloomy rind
Thin, snow-white bloomy rind that tastes of fresh button mushroom and adds a light savory edge against the sweet cream paste.
Triple Crème stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The bubbles and bright acid in Champagne and Blanc de Blancs cut cleanly through the butterfat, and a dry off-dry white keeps the pairing from tipping into dessert.
A triple cream this rich wants a little sweetness and a little crunch, so a drizzle of acacia honey on a warm baguette gives it a place to sit and fresh fruit keeps things bright.
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Carefully packaged and shipped from our Beverly Hills shop.
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