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Triple Cream cheeses

r
rworange Jul 26, 2005 01:57 PM

I never thought too much about triple cream cheese other than it meant that the cheese had 75% butterfat.

However, on the SF board someone had a cheese plate with Pierre Robert cheese that is a mixture of sour cream and sweet cream. Never occurred to me that the types of cream could be different. St. Andre also has the sour cream/cream mix.

A local Calif cheesemaker, Andante uses a mixture of crème fraîche with cream.

So ... yet another cheese question ... are there other triple creams that have different types of cream. Any other sour cream/cream cheeses. Love that Andre.

Interesting article about triple creme cheese.

Link: http://www.specialtyfood.com/do/news/...

  1. sunshine842 Feb 8, 2014 07:39 AM

    Pierre Robert is not made with sour cream -- it's made with creme fraiche -- a similar, but distinctly different, product.

    If you like that, you'll also like Brillat-Savarin, or Delice de Bourgongne.

    1. DonShirer Feb 2, 2014 04:00 PM

      Kunik (by Nettle Meadow) uses both goat milk and cow cream.
      Celice de Bourgogne also adds creme fraiche to cow milk.

      1 Reply
      1. re: DonShirer
        grayelf Feb 7, 2014 10:50 PM

        Love, love, love Kunik, though I've only had it in SF, two days in a row because it was so tasty. La Tur has cow, goat and cheese.

      2. HillJ Feb 1, 2014 08:52 AM

        Last night we enjoyed a triple cream that had 3 distinct layers. A white layer, a light brown layer and a crushed walnut layer; repeated three times. The entire wheel sat high like an Opera cake, sliced in similar fashion. While this soft cheese held up to slicing it was quite creamy. I have no idea what it's called (because I didn't buy it and no label was present) but if anyone does know what this type of presentation is called, I'd welcome the insight. It would make a lovely celebration cake.

        1. m
          Midlife Jul 26, 2005 03:58 PM

          Interesting question. I'm just learning some really intense things about better quality cheeses and the answer would be useful to me as well. Everything I read says only that 'cream' is added to the milk during production, but I already know enough about cheese-making to believe that creative cheesemakers could be using many types of cream to create variant styles.

          One thing I have found, in addition, is that the best source for answers to this type of question can be the cheesemakers themselves...... at least the American ones. Many are quite small, family-run businesses, that love to share information.

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