Bangalow Cheese Co 'Tintenbar' Triple Cream

Triple Cream
Cow's milk (mixed Friesian/Guernsey/Jersey/Swiss Brown)
Northern Rivers
150g rounds
3 weeks maturation
www.bangalowcheese.com.au

Winter is not normally the best time for local white-mould cheeses, but 'Tintenbar' Triple Cream, from the rolling green hinterland of Byron Bay, is an exception. Perhaps its the sub-tropical warmth of the northern rivers region, relative to other parts of NSW, or maybe cheesemaker Justin Telfer just has a knack for transforming delicious fresh cream and milk into indulgent treats like this.

Bangalow Cheese Co
'Tintenbar' Triple Cream

Justin starts by boosting fresh full-cream milk, from a single herd of pasture-fed cows, with additional cream to raise its fat content to around 10%. He carefully hand-crafts the cheeses and allows them to ripen with a combination of P. candidum and Geotrichum moulds for around 10 days, before wrapping them in their delightful blue gingham papers. They stay in the maturation room for another week before being moved to a regular coolroom to prevent further ripening.

Unlike so many other Australian triple cream cheeses, 'Tintenbar' is not heavy or cloying on the palate. It has a vibrant marigold colour and lovely white rind that is not too thick. The flavour is like cultured cream with a hint of mushrooms, and a delicious, slightly sour tang on the finish. Perfect with some crusty bread and a glass of sparkling wine.