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cheese – soft-ripened and blue-vein

There are three main categories of cheese in which the presence of mold is a significant feature: soft ripened cheeses, washed rind cheeses and blue cheeses.

Soft-ripened cheeses begin firm and rather chalky in texture, but are aged from the exterior inwards by exposing them to mold. The mold may be a velvety bloom of Penicillium candida or P. camemberti  that forms a flexible white crust and contributes to the smooth, runny, or gooey textures and more intense flavors of these aged cheeses. Brie and Camembert, the most famous of these cheeses, are made by allowing white mold  to grow on the outside of a soft cheese for a few days or weeks. Goats’ milk cheeses are often treated in a similar manner, sometimes with white molds (Chèvre-Boîte) and sometimes with blue.

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Tria

Tria

Tria

Tria is Philadelphia's bar-cafe that celebrates the fermentation trio of wine, cheese and beer.

Tria is the cafe that specializes in the Fermentation Trio of wine, cheese and beer. Wonderful stuff, indeed. Sadly, almost all wines, cheeses and beers sold in the United States are bland, insipid products churned out by scientists in factories. Tria's mission is to bring to you only the good stuff—wines, cheeses and beers crafted by artisans, as in the past, before the Wonder Breadification of our food supply. The difference is in the taste.

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