Good Morning Cheese people! Today we turn our attention to the remarkable Trivium, a goat’s milk, natural rinded cheddar, made in Wisconsin and transported to Crown Finish Caves in Brooklyn, New York for affinage. It is pasteurized and uses vegetarian rennet. It is delicious, not as tangy as a traditional cheddar, but gorgeous goaty sweetness, a caramel finish and rich earth from the cave. I present to you several blogs which have given attention to Trivium, describing the provenance and vision of this cheese. They do a great job of telling the story, which is an unfinished one. Janet Fletcher’s blog hints at a change in production venue to Missouri, but I have been unable to confirm if that has happened. As always with newer artisan cheeses, we can expect flavors and textures to be tweaked and refined. Here we learn about that process, and the people and places involved.
THIS JUST IN: THANKS TO THE GENEROSITY OF SO MANY IN OUR CHEESE COMMUNITY, OUR FIRST ACS CCP EXAM® HAS BEEN FULLY FUNDED!! Plus we are 50% toward funding a second scholarship for an ACS CCP® to attend the ACS Conference in Denver.
Our Facebook Cheese Study Group is raising funds to send worthy ACS CCP exam® candidates and ACS CCPs® who want to attend the 2017 ACS Conference in Denver, Cheese With Altitude. You can apply for a scholarship by clicking hereand you can contribute to the scholarship fund by clicking here. All monies raised (withe the exception of the fees charged by GoFundMe) go to the winners of the scholarship. everyone involved in the scholarship efforts is donating their time and receiving NO fees or monetary compensation… just the feeling of helping those who need our help. Complete rules and information can be found here.
Applications must be submitted by 5pm April 15th.