The Velvet Sisters were a trio renowned in the Boonville environs for the luxurious fur coats they enjoyed wearing, much like the plush rind of our Velvet Sister.
Inspired by creamy Camembert, we inoculate the milk with starter cultures and mold, cut and delicately hand ladle the curds to form the cheeses. The rounds are turned by hand and salted, and then allowed to dry before aging. The bloomy white rind produces a creamy texture and bold flavors of mushroom. The interior paste is firm in younger rounds, slowly becoming softer until full ripeness is reached at 6 to 7 weeks.