Truffle Tremor

Fluffy bloom surrounds a gooey ring, ever encroaching on the tender center. Proud flavors cooperate, not battle, in every lofty wedge.

The Story

Mary Keehn is the entrepreneur cheesemaker behind the famed Cypress Grove creamery, the maker of Humboldt Fog, one of the beacons of the American artisan cheese industry. She started raising goats in the 1970's and realized a talent for breeding and cheesemaking during a time when no one in America was making goat cheeses. This cheese is distinct because it is one of the first American cheeses exported to France, instead of the other way around. To celebrate the 25th anniversary of her creamery, Cypress Grove, Mary improved her goat milk classic the only way possible: she added black truffles to create the Truffle Tremor recipe. This cheese has been a top choice of Di Bruno customers since its inception. Enjoy this truffled goat's cheese with crusty bread and champagne.

Quick Facts

Country of Origin: United States
Milk Type/Treatment: Pasteurized Goat
Rennet Type: Microbial

Please note, to ensure freshness most shipping destinations outside the immediate Philadelphia area require overnight shipping when this item is added to the cart, regardless of the rest of your cart's contents.

A classic bloomy-rind goat's cheese gets all dolled up with Italian black truffles! The familiar tang of the goat's milk and the unique, ever-desired aroma of the truffle could battle it out but decide they had best cooperate in Truffle Tremor. In this union of two robust flavors, neither drowns the other out, so don't worry about picking sides.

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