Triple-cream cheese or fromage triple-crème is

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During product ...

which contains more than 75% fat in its

dry matter The dry matter or dry weight is a measurement of the mass of something when completely dried. Analysis of food The dry matter of plant and animal material consists of all its constituents excluding water. The dry matter of food includes carboh ...

, that is, roughly 40% fat overall, similar to the fat content of extra-heavy liquid

cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...

. Triple-crème cheeses taste rich and creamy. Some triple-crèmes are fresh, like

mascarpone Mascarpone (, , ) is a soft Italian acid-set cream cheese. It is recognized in Italy as a ("traditional agri-food product"). Outside Italy, mascarpone is sometimes mispronounced as "marscapone", even by food professionals. Production process ...

. Others are soft-ripened, like

Brillat-Savarin Jean Anthelme Brillat-Savarin (; 1 April 1755, Belley, Ain – 2 February 1826, Paris) was a French lawyer and politician, who, as the author of ''The Physiology of Taste'' (''Physiologie du Goût''), gained fame as an epicure and gastronome: ...

, Boursault,

Blue Castello Castello is a brand of cheeses produced by Arla Foods amba, a Danish agricultural marketing cooperative based in Viby, Aarhus. Worldwide, a variety of cheeses are marketed under the Castello name, including semi soft cheeses, semi hard cheeses, ...

Explorateur L'Explorateur is a soft-ripened French triple cream cow's-milk cheese made in the Île-de-France region of France.

, and Saint-André cheese, St. André.

References

Types of cheese {{Cheese-stub