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 in part by creamy Camembert, and in part as a method of demonstrating the difference between a lactic style cheese and a rennet style cheese, Velvet Sister takes the lactic Bollie's Mollies recipe and converts it to a rennet style cheese. We've inoculated the milk with the same starter cultures and mold, used the same delicate hand ladling method, turned, salted, dried, and aged them together. The only differences in the make process are slightly more rennet, ladling curds at a higher pH, and a different shape. The result? A creamy texture and bold flavors of mushroom, completely unlike our dense, tangy Bollie's Mollies. The interior paste is firm in younger rounds, slowly becoming softer until full ripeness is reached at 6 to 7 weeks.

pH 6.6
Moisture 59%
Price (6 oz.) $15.95