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Triple Cream
Triple-cream cheese or fromage triple-crème is cow's-milk cheese which contains more than 75% fat in its dry matter. Triple cream cheeses taste rich and creamy. Some triple-crèmes are fresh, like mascarpone. Others are soft-ripened, like Brillat-Savarin cheese, Brillat-Savarin, Boursault (cheese), Boursault, Blue Castello, Explorateur, and Saint-André cheese, St. André. References Types of cheese {{Cheese-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dry Matter
The dry matter or dry weight is a measure of the mass of a completely dried substance. Analysis of food The dry matter of plant and animal material consists of all its constituents excluding water. The dry matter of food includes carbohydrates, fats, proteins, vitamins, minerals, and antioxidants (e.g., thiocyanate, anthocyanin, and quercetin). Carbohydrates, fats, and proteins, which provide the energy in foods (measured in kilocalories or kilojoules), make up ninety percent of the dry weight of a diet. Water composition Water content in foods varies widely. A large number of foods are more than half water by weight, including boiled oatmeal (84.5%), cooked macaroni (78.4%), boiled eggs (73.2%), boiled rice (72.5%), white meat chicken (70.3%) and sirloin steak (61.9%). Fruits and vegetables are 70 to 95% water. Most meats are on average about 70% water. Breads are approximately 36% water. Some foods have a water content of less than 5%, e.g., peanut butter, cracker ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mascarpone
Mascarpone (, ; ) is a soft Italian cuisine, Italian Acid-set cheese, acid-set cream cheese. It is recognized as a ''prodotto agroalimentare tradizionale'' (PAT). Production process After Denaturation (biochemistry), denaturation of cream, the whey is removed without pressing or aging. Mascarpone may also be made using cream and the residual tartaric acid from the bottom or sides of barreled wine. The traditional method is to add three tablespoons of lemon juice per pint (568 ml) of heated heavy cream. The mixture is allowed to cool to room temperature before it is poured into a cheesecloth-lined colander, set into a shallow pan or dish, and chilled and strained for one to two days. Origins Popularly, the name is held to derive from ''mascarpa'', an unrelated milk product made from the whey of stracchino (a young, barely aged cheese), or from ''mascarpia'', a word in the local dialect for ricotta. Unlike ricotta, which is made from whey, mascarpone is made from cream. Uses Mas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brillat-Savarin Cheese
Brillat-Savarin () is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall). It has a natural, bloomy rind. It was created 1890 as "Excelsior" or "Délice des gourmets" ("Gourmets' delight") by the Dubuc family, near Forges-les-Eaux in Seine-Maritime. Brillat-Savarin is produced all year round mainly in Burgundy. Father and son cheesemakers Pierre and Henri Androuët renamed it in the 1930s, as an homage to 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin. It comes in wheels approximately 4 cm thick, and is matured for one to two weeks in dry cellar. It is also available as a fresh cheese (''non affiné'') that resembles rich cream cheese. It is a triple cream soft-ripened cheese that is luscious, creamy and faintly sour. See also * List of French cheeses * List of cheeses This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-rangin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boursault (cheese)
Boursault () is a commune of the Marne department in northeastern France. Population See also *Communes of the Marne department The following is a list of the 610 communes in the French department of Marne. The communes cooperate in the following intercommunalities (as of 2025):Communes of Marne (department) {{Épernay-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blue Castello
Castello is a brand of cheeses produced by Arla Foods amba, a Danish-Swedish agricultural marketing co-operative based in Viby, Aarhus. Worldwide, a variety of cheeses are marketed under the Castello name, including semi-soft cheeses, semi hard cheeses, blue cheeses, and cream cheeses. For the European market, Castello markets soft ripened cheeses called Golden and White; Organic Brie; semi hard cheeses Herrgård and Präst; blue cheeses Black, Creamy Blue, Danablu, Danablu Gold, Organic Blue, Organic Mild; and a line of cream cheeses. For the North American market, Castello markets a Camembert, a Brie, and several varieties of blue cheese, named Noble Blue Cheese, Extra Danish Creamy Blue (also available sliced), Soft Blue, and Crumbled Blue Cheese. In 2012, the Denmark's Finest Havarti Cheeses were added to the Castello brand, followed by Saga Blue Brie in 2013. The Alps Selection Cheeses; Hirten, Bergkase, and Weissbier, were launched in the United States in the end of 20 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Explorateur
The Explorateur () is a soft-ripened French triple cream cow's-milk cheese made in the Île-de-France region of France. Gourmet Food Created in the 1950s, it was named to honor the first US Satellite, Explorer 1, Explorer. As a triple creme, the fat content of its dry matter is about 75%. It has a squat cylindrical shape, and has a smooth, unpressed texture. Its name is a registered trademark
A trademark (also written trade mark or trade-mark) is a form of intellectual property that consists of a word, phrase, symbol, de ...
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Saint-André Cheese
Saint-André is a brand of French triple cream (French language: ''triple crème'') cow's milk cheese with a powdery white, bloomy skin of mold, in the form of a cylinder, 6 cm in diameter and 5 cm high. Originally developed and manufactured by the industrial Soulié cheese factory in Villefranche-de-Rouergue, Aveyron,. it is now produced in Vire, Calvados. It has a soft buttery texture, tangy edible rind, and tastes like an intense version of Brie. Cream is added to the cheese during manufacture. The curing process lasts approximately 30 days. The fat content of Saint-André is so exceptionally high (about 75%) it can make a white wine taste sour and metallic; the manufacturer recommends a crust of baguette and a light beer or simply a slice of pear as more appropriate complements. Oaked Chardonnay Chardonnay (, ; ) is a green-skinned grape variety used in the production of white wine. The variety originated in the Burgundy wine region of eastern France, but is now gr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
