Triple cream

Triple-cream cheese or fromage triple-crème is cheese which contains more than 75% fat in its dry matter,[1] that is, roughly 40% fat overall, similar to the fat content of extra-heavy liquid cream. Triple-crème cheeses taste rich and creamy.

Brillat-Savarin triple cream cheese

Some triple-crèmes are fresh, like mascarpone. Others are soft-ripened, like Brillat-Savarin, Boursault, Blue Castello, Explorateur, and St. André.

References
  1. Gulzar, Nabila; Sameen, Aysha; Khan, Muhammad Issa; Huma, Nuzhat; Murtaza, MianAnjum; Rafiq, Saima (2015). "Nutritional and Functional Properties of Fruited Cream Cheese Spread as Influenced by Hydrocolloids". Journal of Food and Nutrition Research. 3 (3): 191–5.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.