Ultimate Guide to Brie Cheese Selection & Care
Welcome to the ultimate guide to Brie cheese! Here, you’ll discover everything you need to know about selecting and caring […]
Ultimate Guide to Brie Cheese Selection & Care Read More »
Triple Creme Cheese
Definition and Scope
Triple crème cheese is a category of soft-ripened cow’s milk cheese defined by its high butterfat content. By French law and international standards, it must contain at least 75% butterfat in its dry matter. This classification places it above double crème cheeses, which have a 60-75% fat content, making it one of the richest cheese styles available.
The scope of triple crème is defined by its texture and production method rather than a single recipe. These cheeses are characterized by a bloomy, edible white rind of Penicillium candidum mold. Their high fat content is achieved by adding fresh cream to whole milk before the cheesemaking process begins, resulting in a uniquely luxurious product.
Production Process
The production of triple crème cheese begins with the enrichment of whole milk with fresh cream, significantly increasing the fat content. This milk and cream mixture is gently pasteurized and then inoculated with specific lactic acid bacteria and Penicillium candidum spores. The coagulation process is carefully controlled to ensure a delicate, high-moisture curd forms.
After coagulation, the curd is gently ladled into perforated molds to allow whey drainage over several hours. The cheeses are then dry-salted or brined before being transferred to aging rooms. They ripen for typically two to four weeks at high humidity, during which the characteristic white mold rind develops and the interior becomes soft and spreadable.
Sensory Profile
Triple crème cheeses present a remarkably rich and creamy mouthfeel that is their defining characteristic. The texture is exceptionally smooth and spreadable, often described as “melting” at room temperature. The high butterfat content creates a luxurious, coating sensation on the palate that distinguishes it from lower-fat cheeses.
Flavor profiles range from mild and buttery to slightly tangy and mushroomy, with notes of cultured cream and a subtle saltiness. The edible rind contributes earthy, fungal notes that complement the rich interior. Despite their richness, well-made triple crèmes maintain a clean finish without being overly heavy or cloying.
Culinary Uses
Triple crème cheeses serve as luxurious additions to cheese boards, often paired with sparkling wines, Champagne, or sweet dessert wines. Their rich texture makes them ideal for spreading on crusty bread, crackers, or fruit. They are frequently served at room temperature to maximize their creamy consistency and flavor release.
In culinary applications, triple crèmes can be incorporated into sauces, fillings, and desserts where richness is desired. They melt beautifully, making them excellent for gourmet grilled cheese sandwiches or as a topping for baked dishes. Their mild flavor profile allows them to complement rather than overpower other ingredients in composed dishes.
Regional Examples
France produces the most famous triple crème cheeses, with Brillat-Savarin being the archetypal example created in the 1930s. Other notable French varieties include Explorateur, Délice de Bourgogne, and Pierre Robert. These cheeses are predominantly made in Normandy, Burgundy, and Île-de-France, regions with strong dairy traditions.
American cheesemakers have successfully adopted the style, producing excellent domestic triple crèmes such as Cowgirl Creamery’s Mt. Tam and Vermont Creamery’s Cremont. These American versions often showcase local terroir while maintaining the technical standards of high butterfat content and bloomy rind development that define the category globally.