Understanding Double And Triple-Creme Cheeses

Anyone who is at least somewhat familiar with the world of cheese will have heard of double and triple-creme cheeses. That does not always mean, however, that you will have a clear understanding of them. The basic idea behind a creme cheese is that it will have more cream added to the mixture before the curd ever begins forming. These cheeses tend to have a lactic, buttery flavor and creamy, spreadable texture and are typically considered to be a bit more elegant than some other cheeses due to their uniqueness.

Official Classification

Although the classification of double and triple-creme cheeses can vary from country to country, France has set rules in place and since these cheeses were developed in Normandy, France can be seen as the authority on their production and classification.

French law says that a double-creme cheese must have 60 to 75 percent butterfat and a triple-creme one must have at least 75% butterfat. Before you become too shocked by these high numbers, keep in mind that the butterfat percentage refers to the dry matter of cheese, not the moist parts. Since double and triple-creme cheeses are very moist, those butterfat percentages only apply to around half of the cheese, with the other half being (potentially) free from fat.

Their History

The very first double-creme cheese was produced in 1850 in Normandy by a Swiss man whose name has been lost. This original double-creme cheese was known as Petit Suisse. Triple-creme cheese appeared about 75 years later, also in Normandy. The first triple-creme came courtesy of the Dubuc family and was known as Le Magnum. This cheese is actually a direct ancestor of the Brillat-Savarin you can find today.

Pairing Ideas

When it comes to finding the perfect pairing for a double-creme cheese, the guidelines are about the same as they are for a triple-creme one. In either case, instead of wine, you should consider pairing it with a bubbly beverage, such as champagne. Cheese experts will also suggest that you pair these creme cheeses with fresh fruits, especially strawberries, mangos, raspberries, or grapes.

Some Popular Examples

Perhaps the most famous of all double-creme cheese is Brie, which is a popular option and is a perfect example of the creamy texture of this type of cheese. Mascarpone and Tartare are also very well-known options for those looking to try this type of cheese. Most double and triple-creme cheeses are French, although there are exceptions, such as Blue Castello which is produced by Tholstrup from Denmark.