Triple cream

A type of cheese with a high fat content

Triple cream is a category of cheese characterized by its exceptionally high butterfat content. These cheeses are known for their rich, creamy texture and luxurious mouthfeel, making them a favorite among cheese enthusiasts.

Characteristics

Brillat-Savarin cheese, a well-known triple cream

Triple cream cheeses must contain at least 75% butterfat in their dry matter. This high fat content is achieved by adding extra cream to the milk during the cheese-making process. The result is a cheese that is both rich and smooth, often with a soft, spreadable consistency.

The flavor profile of triple cream cheeses is typically mild and buttery, with a slight tanginess that can vary depending on the specific type of cheese and its aging process. The texture is often described as velvety, and the cheese can range from being slightly firm to very soft and runny.

Production

The production of triple cream cheese involves the addition of cream to the milk before the curdling process. This is done to increase the fat content of the cheese. The milk and cream mixture is then inoculated with specific cultures and allowed to coagulate. After the curds form, they are cut, drained, and shaped into molds.

The aging process for triple cream cheeses is relatively short, often ranging from a few weeks to a couple of months. During this time, the cheese develops its characteristic flavor and texture. The rind of triple cream cheeses is usually bloomy, meaning it is covered with a soft, white mold that adds to the cheese's flavor and texture.

Popular Varieties

Some well-known examples of triple cream cheeses include:

• Brillat-Savarin: Named after the famous French gastronome, this cheese is known for its rich, buttery flavor and creamy texture.
• Explorateur: A French cheese with a soft, creamy interior and a mild, slightly tangy taste.
• Saint-André: A French triple cream cheese with a dense, buttery texture and a mild, sweet flavor.

Serving Suggestions

Triple cream cheeses are best served at room temperature to fully appreciate their creamy texture and rich flavor. They pair well with a variety of foods, including fresh fruits, nuts, and crusty bread. These cheeses are also excellent when paired with sparkling wines or light, fruity red wines, which complement their richness.

Related pages

• Cheese
• Butterfat
• Brillat-Savarin
• Saint-André
• Explorateur