Both double and triple-crème cheeses have extra cream added before the curd is formed. According to French law, a double-crème cheese must have between 60-75% butterfat. It is made in relatively small wheels (no more than about five pounds), from curd that is handled as little as possible from step one to the end of the aging process.
Flavours & sensory qualities
A typically lighter, sweeter cousin of Brie. Soft and wonderfully luscious, with a mild and buttery flavour profile. When ripe, the cheese has a runny texture that coats your mouth like icing.
Grilled peaches and crisp crackers.