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Champlain Valley Organic Triple Cream 4oz

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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.

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Just the Facts

United States
Milk Type
Rennet Type
1-2 Weeks
4 oz

Pour a glass of...
  • Pale Ales & IPAs

    Hoppy Beers - Pale Ale, IPA, Amber, Red Ale

    Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.
    Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.

  • Pinot Grigio

    A lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.

    Pair with: Creamy goat or mixed milk cheese with a crisp acidic element. La Tur or Brunet are great alongside the fruit-tart flavors of the wine.

  • Sparkling Wine

    Champagne, Cava, Prosecco, anything with bubbles!

    Pair with: The effervescence of Sparkling Wines makes for a great pairing with richer, fattier cheeses that coat the mouth: think La Tur and Brunet, or a triple creme like Brillat Savarin or Delice de Bourgogne.

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.

Since the inception of the Caves at Murray’s Cheese, our expert Cavemasters have aged and produced the best cheeses in our very own center for affinage in NYC. Our Cavemaster Reserve selection is a line of premium, unique cheeses that come straight from one of our four caves. Our Bloomy Rind Cave is home to soft, young Cavemaster Reserve cheeses like our Champlain Valley Organic Triple Cream and Hudson Flower.