Triple cream facts for kids
Triple-cream cheese is a special type of cheese that has a very high fat content. It's also known by its French name, fromage triple-crème. This cheese contains more than 75% fat when you look at its "dry matter." This means that about 40% of the cheese overall is fat. That's similar to how much fat is in very thick liquid cream! Because of all this fat, triple-cream cheeses taste super rich and creamy.
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What Makes Triple-Cream Cheese Special?
Triple-cream cheese gets its name from how much fat it has. Regular cheeses have less fat. To be called "triple-cream," the cheese must have at least 75% fat in its dry matter. This high fat content gives it a very smooth, buttery texture and a rich flavor that many people love.
How is it Made?
Cheesemakers add extra cream to the milk before they start making the cheese. This extra cream is what boosts the fat content so much. After the cream is added, the cheese is made in a similar way to other soft cheeses.
Types of Triple-Cream Cheese
Triple-cream cheeses can come in different styles. Some are eaten fresh, while others are aged for a short time.
- Fresh Triple-Creams: These cheeses are not aged. They are soft and spreadable right away. A good example is mascarpone, which is often used in desserts like tiramisu.
- Soft-Ripened Triple-Creams: These cheeses are aged for a short period, usually a few weeks. During this time, a soft, edible rind forms on the outside. The inside becomes very creamy and sometimes runny.
Examples of Soft-Ripened Triple-Creams
Some popular soft-ripened triple-cream cheeses include:
- Brillat-Savarin: This is a famous French cheese known for its rich, buttery taste.
- Boursault: Another French cheese, it's very creamy and mild.
- Blue Castello: This Danish cheese is a triple-cream blue cheese, meaning it has blue mold veins and a creamy texture.
- Explorateur: A French cheese with a strong, buttery flavor and a soft, bloomy rind.
- St. André: This French cheese is very rich and has a slightly tangy taste.
