Triple cream
Encyclopedia
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
which contains more than 75% butterfat
Butterfat
Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain.- Composition :The fatty acids of butterfat are typically composed as follows :...
in its dry matter
Dry matter
The dry matter is a measurement of the mass of something when completely dried.The dry matter of plant and animal material would be its solids, i.e. all its constituents excluding water. The dry matter of food would include carbohydrates, fats, proteins, vitamins, minerals, and antioxidants...
, that is, roughly 40% fat overall, similar to the fat content of extra-heavy liquid cream
Cream
Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators"...
. Triple-crème cheeses taste rich and creamy.
Some triple-crèmes are fresh, like mascarpone
Mascarpone
Mascarpone |denaturation]], whey is removed without pressing or aging. One can manufacture mascarpone by using cream and tartaric acid, citric acid, or even lemon juice....
. Others are soft-ripened, like Brillat-Savarin
Brillat-Savarin cheese
Brillat-Savarin is a soft, white-crusted cow's milk cheese with at least 75% fat in dry matter , named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin. The cheese was created in the 1930s by cheese-maker Henri Androuët.Brillat-Savarin is produced all year...
, Boursault, Blue Castello
Blue Castello
Castello is a tradename for a range of cheeses produced by Arla Foods amba, an agricultural marketing cooperative based in Denmark.Worldwide, a variety of cheeses are marketed under the Castello name, including semi-soft cheeses, semi-hard cheeses, blue cheeses, and cream cheeses.For the European...
, Explorateur
Explorateur
L'Explorateur is a soft-ripened French triple cream cow's-milk cheese made in the Île-de-France region of France.Created in the 1950s, it was named to honor the first US Satellite, Explorer. As a triple creme, the fat content of its dry matter is about 75%...
, and St. André
Saint-André cheese
Saint-André is a high milk-fat, triple crème cow's milk French cheese in a powdery white, bloomy skin of mold. Traditionally crafted in Coutances, in the Normandy region of northwestern France, the cheese is also made internationally from both raw and pasteurized milk. It has a soft buttery...
.