The “Triplerousse” cheese is crafted from three types of milk! This smooth and creamy cheese features a thin rind. It is made with a blend of cow’s milk, at least 15% sheep’s milk, and 12% goat’s milk. The cheese has a very fine, thin reddish rind and boasts a creamy, almost spreadable texture with a slightly acidic taste. The hints of goat’s milk are softened by the sheep’s milk. Produced in Italy’s Piedmont region, nestled at the foot of hazelnut and truffle oak-covered hills, Triplerousse exemplifies Argental’s status as an international cheese brand.