Triple Play

Americans are mastering triple-cream cheeses
Sam Gugino
Issue: April 30, 2006

I've lost count of the number of times I've written about an American food product catching up to (and sometimes surpassing) the benchmarks from Europe. The most recent case can be found in triple-cream cheese, which is as rich and decadent as it sounds.

For the full article, check out the new issue of Wine Spectator, on newsstands April 30, 2006.

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