Triple Cream Cheese

Definition and Scope

Triple cream is a classification of soft-ripened cheese defined by its high butterfat content. These cheeses must contain at least 75% butterfat in their dry matter, achieved by adding extra cream to whole milk during production. This category originated in France and is legally protected under French appellation standards. Triple cream cheeses are distinguished by their exceptionally rich, creamy texture and mild, buttery flavor profile.

The scope of triple cream cheeses includes both bloomy-rind and washed-rind varieties, though the former is more common. These cheeses are typically produced in small wheels and have a short aging period, usually two to four weeks. Their high fat content makes them particularly perishable, requiring careful temperature control during distribution. Modern producers worldwide have adopted the style while maintaining the essential fat percentage requirement.

Production Process

Triple cream production begins with pasteurized cow’s milk enriched with additional cream before coagulation. The milk mixture is gently heated and combined with mesophilic starter cultures and microbial rennet. This careful process ensures the delicate curd structure necessary for the cheese’s characteristic texture. The curds are hand-ladled into perforated molds to preserve their fragile structure.

After draining, the cheeses are dry-salted or brined briefly before the surface ripening phase. They receive applications of Penicillium candidum mold for the characteristic white bloomy rind development. Aging occurs in high-humidity cellars at controlled temperatures between 10-13°C for approximately three weeks. The brief aging period allows the paste to remain supple while developing complex flavors.

Sensory Profile

Triple cream cheeses present a pale ivory interior with a smooth, spreadable texture that melts on the palate. The flavor profile is predominantly rich and buttery with subtle notes of mushrooms and cultured cream. Acidity remains low while salt levels are moderate, allowing the dairy sweetness to dominate. The rind contributes earthy, slightly ammoniacal notes that complement the creamy paste.

When properly ripened, these cheeses should feel cool and dense to the touch yet yield easily to pressure. The aroma combines fresh dairy notes with faint hints of yeast and geosmin. As the cheese warms to room temperature, the fat content creates a luxurious mouthfeel that coats the palate. The finish is clean with lingering notes of sweet cream and minimal acidity.

Culinary Applications

Triple cream cheeses serve as exceptional table cheeses when served at room temperature with crusty bread and fresh fruit. Their high fat content makes them ideal for spreading on crackers or toast points. These cheeses pair particularly well with sparkling wines, Champagne, and light-bodied white wines that cut through the richness. The mild flavor profile makes them accessible to cheese novices while satisfying experienced palates.

In cooked applications, triple cream cheeses add luxurious texture to sauces and soups when melted gently. They work well in baked preparations like stuffed mushrooms or as a topping for roasted vegetables. However, high-heat cooking can cause the fat to separate, so gentle warming is recommended. The cheese also makes elegant additions to cheese boards when complemented with nuts, honey, and dried fruits.

Regional Examples

France produces the most famous triple cream varieties, including Brillat-Savarin, named for the gastronome, and Explorateur. Brillat-Savarin features a pure white rind and was created in the 1930s by cheese maker Henri Androuët. Saint-André, another French example, offers an even higher fat content at nearly 80% in dry matter. These cheeses remain protected under French agricultural labeling laws.

American artisans have successfully adopted the style with varieties like Cowgirl Creamery’s Mt. Tam and Marin French Cheese Company’s Triple Crème Brie. Vermont Creamery produces a notable American version called Cremont that combines goat and cow milks. These domestic examples maintain the technical requirements while often incorporating local terroir influences. Global production has expanded to include versions from Australia, Canada, and the United Kingdom.

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