Here is another original variety – the triple cream cheese. Probably, such word combination applied for a sort of cheese might give you a slight idea of how it is made and what peculiarities it has. The very first guesses are certainly right. It must be a sumptuous, thick, utterly creamy and spreadable thing, maybe a combination of cheese, crème, as the French would say, and butter in one product. Still there are some points about it to clarify.

A Piece of Introduction

Triple cream cheeses include fresh and soft-ripened types with the general maturation period of 2 to 6 weeks. Hence, depending on their textures, cheeses of this sort are classified mostly as soft or semi-soft. They also possess different aromas and flavors, though there are two common obvious features that characterize all cheeses of the kind. They are creaminess and richness.

According to the French laws (and France was the first to introduce the triple), a triple cream cheese is the one that contains at least 75% of butterfat. And this is what may cause a panic attack. But actually there is absolutely nothing to fear. Butterfat makes up 75% of the cheese dry matter. In its turn, the dry matter makes about 50% of the whole product. The rest is moisture which makes the cheese so downy and velvety. So, fat itself totals less than 40% of the triple.

How Does It Get Both Triple and Creamy?

Before the stage the curds start to form on, cheesemakers add some extra cream to the milk mixture. The further process is the same as for all types of cheese. Some triple crèmes can be mixed with balmy herbs or garlic and fragrant spices. Others can be veined with special mold and are considered blue cheeses as well.

Serving & Pairing Tips

A triple will be a perfect cheese buy for any special occasion or just to have a dainty breakfast, lovely lunch or an exquisite dessert. While it is a fine company for any cheese platter, the cheese plays especially well when supplemented with ham and slices of crusty baguette. A grilled and herbed triple will be an outstanding appetizer. Triple crèmes shine fabulously with both fresh and dried fruit, nuts, as well as with fig, pear and berry jams, and even honey.

When choosing a beverage, it is better to decide in favor of bubblies, like champagne, and white wines. Reds may drown out the cheese flavors. Black beers are also recommended.

Triple Cream Cheese Types

  • The Delice cheese varieties are classic triple crèmes. French Delice de Bourgogne and Delice d’Argental are made from cow’s milk and have a wide gamut of tastes and undertones. Their tart butteriness will turn into piquantly sweet smack if you let them linger for a while.
  • Little pockets of mold in Cambozola blue cheese are responsible for its tangy and spicy flavors, which make it unique among other cheeses of the kind.
  • Named after the US rocket “Explorer” invented the same year when it was first produced, Explorateur cheese is one of those noble French triples appreciated by gourmets for its voluptuous creaminess with nutty hints and mushroomy tang.