‘Brainy’ Rind Encases Voluptuous, Silky Cremont
September 27, 2010 | 1 min to read
The newest creation from Vermont Butter & Cheese is destined to be one of this creamery's top sellers. Christened Cremont, the little 5-ounce disk has a luscious texture, a mushroom scent and a tangy sour-cream finish, the same qualities that have made Italy's La Tur such a raging success.
Allison Hooper, one of the creamery's owners, says she was trying to make an approachable cheese with a geotrichum rind. Geotrichum is a mold added to the milk to encourage a rind to form.
To read the rest of the story, please go to: The San Francisco Chronicle.