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Champlain Valley Creamery
Champlain Valley Triple Cream

Famous for his all-natural, award-winning cream cheese, Carleton Yoder is at it again up in Vergennes, VT. This time he's crafted a lightly aged triple creme from his neighbor's pastured organic cow milk. In lieu of growing a delicate bloomy rind on the little crottins and then cruelly subjecting them to the harsh reality of by-mail delivery, we get them fresh and ripen them here in our caves - ensuring that every downy rind is thin and perfectly edible. Enjoy the fluffy, buttery, undeniably creamy treat with a sparkling beverage of choice.

Just the facts

Country USA
Region Vermont
Maker Champlain Valley Creamery
Milk Type Cow
Pasteurization Pasteurized
Rennet Type Microbial
Age 3-5 weeks
Cheese Type Brie and Creamy
Wheel Weight 4 ounces
Pairing Recommendations

Pour a glass of...

  • Rose

    We love them all! Everything from light, crisp Provence style to deep and fruity Spanish Rosados. Don’t be afraid to enjoy rosé year-round, but we like the summer staple best with refreshing, mild cheeses that are great in warm weather.
    Pair with: Young chevres like Coupole and bloomy rinds like Moses Sleeper for the lighter stuff. A darker, fruitier rosé can stand up to a heavier cheese like nutty Pecorino Oro Antico. Sparkling rosé is a perfect match for Nettle Meadow Kunik.

  • Wheat Beers

    Wheat Beer, Weisse, Hefeweizen, Wit

    Wheat Beer, Weisse, Hefeweizen, Wit
    Pair with: Bright, tangy goat’s milk cheeses like Westfield Capri and buttery bloomy rinds like Nettle Meadow Kunik.

  • Sauvignon Blanc

    Typically bright and lemony, with clean citrus flavors. Can also have grassy and vegetal aromas (think green bell pepper).

    Pair with: Soft, creamy goat milk cheeses, triple crèmes or mixed milk cheeses with a mineral edge, like Nettle Meadow Kunik or La Tur.

Meet The Maker

After studying Food Science and oenology, the muses of fermentation led owner, Carleton Yoder, to Vermont where he planned to craft hard cider. Fate and mold had other plans for him. Instead, he found himself drawn in by small scale cheesemaking and traditional farming methods, and after a spell learning the ropes, he founded Champlain Valley Creamery and started making his own award winning artisanal cheeses. His creamery in Vergennes, VT produces certified organic cheese made with whole milk and cream from a pastured herd of mixed-breed Holstein and Jersey cows from nearby Journey’s Hope Farm. Their milk, which yields high butterfat and solids, is perfect for producing one of our favorite hand ladled, soft-ripened bloomy rinds: Champlain Valley Triple Crème.

Cave Aged Champlain Valley Triple Cream zoom

Makes a great cheese plate with...