Triple cream

Triple cream is a type of dairy product that is rich in butterfat. It is often used in the production of high-quality cheese, baking, and gourmet cooking.

History

The concept of triple cream originated in France during the 19th century. The French dairy industry was known for its high-quality products, and triple cream was no exception. It was initially used in the production of luxury cheeses, such as Brie and Camembert, which were favored by the French aristocracy.

Production

Triple cream is produced by adding extra cream to milk before the fermentation process. This results in a product that has at least 75% butterfat, making it incredibly rich and creamy. The high butterfat content also gives triple cream a unique flavor profile that is often described as buttery and slightly sweet.

Uses

Triple cream is most commonly used in the production of cheese. Cheeses made with triple cream are typically very rich and creamy, with a smooth, spreadable texture. Some of the most popular triple cream cheeses include Brie de Meaux, Brillat-Savarin, and Saint Andre.

In addition to cheese, triple cream is also used in baking and gourmet cooking. It can be used to create rich, creamy sauces, or it can be whipped and used as a topping for desserts. It is also sometimes used in the production of ice cream and other frozen desserts.

Health Considerations

While triple cream is high in fat and calories, it is also a good source of calcium and vitamin A. However, due to its high fat content, it should be consumed in moderation.

See Also

• Double cream
• Clotted cream
• Crème fraîche

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