A soft, bloomy rind, Guernsey cow’s milk cheese. It’s super approachable, with a delicate, thin, fluffy white rind. Butterbloom has a velvety texture when young and develops a custardy texture as it matures. The aroma is of sweet tropical fruit and butter. It tastes of warm buttermilk, creamed corn, papaya, oyster mushrooms, buttercream frosting, and crème fraiche.
Made with pasteurized cow’s milk and microbial rennet. Aged two - ten weeks.