Everyone goes crazy for soft-ripened full-flavored cheeses. Their favorite part is the tasty finish. What's the standard, and what's a double cream and a triple cream? Fat, fat, fat! It makes sense the fat causes the flavor to pop. Fat also is a factor in cost — the more fat in the cheese, the smaller the size and the higher the price. A lesser-fat cheese is usually larger in size and modest in cost.
Fear not! Triple cream cheeses at a modest price exist and taste just as delicious. Be sure the cheese is soft to the touch and not as hard as a baseball. If the triple cream is hard, like a baseball, it requires more time to mature. Save Mt. Tams and Red Hawk for special occasions, and give Herve Mons a chance. Try foreign over domestic. Pierre-Robert has crème fraiche added to the cheese, giving it a full tangy flavor.
*Standard 40-45% fat content
*Double-cream, wheel is smaller than standard, and has more volume. You can see it has some height, I want to say it's at least an inch thick, where as standard is half an inch. This is D'affinois, very good! Easy on the wallet! 60% fat content.
*The triple cream, the wheel is much smaller and has more height. The fat content is 75%.
Visit your local cheese shop today and pick up one brie. I recommend a few good ones like D'affinois, Delice de Argental, Brillat Savarin, St. Nuage, Brebirousse, Mt. Tam, Brie de Nangis, and Brie de Meaux. Grab some dates, prosciutto, melon, chocolate, berries, Marcona almonds, and olives to pair. Trust me; these suggestions do not disappoint.
What does double milk mean? And triple milk?
* this is 2 milk robiola it's cow and sheep's milk, as you can see the cute pics of the cow and sheep.
* This is cow, sheep and goat's milk robiola.
* These are my personal favorite since they have these amazing textures of smooth, grainy(from the goat), and rich. They go great with cheese plates, breakfast, rustic breads, and so on! Also don't be alarmed if you see the dates a little different. In Europe their dates on items would go Day/Month/Year, where as in America its Month/Day/Year.
A double milk bloomy rind can sometimes be a mixture of cow and goat milk or cow and sheep milk. A triple milk of cow, sheep, and goat makes a well-rounded cheese full of flavor. My favorite is La Tur and its little brother Il Nocciolo, which I add to my French toast with fresh jam or breakfast blintzes. With its various textures and layered flavors, it's best to share since the cheese softens instantly. We all love cheese! Pair honey and jams with double milk and triple milk cheeses. The jammy or sticky textures soften the goat milk's robust, savory flavor. My favorites: are chilies or washed rind(stinky) cheeses.