Triple Cream Cheeses | Artisanal cheeses archive | Cheese Atlas

Cremoso al Tartufo: Truffled Blue Cheese

Cheese Atlas — Sat, 23 Apr 2022 00:08:09 +0000

What do you get when you combine the most indulgent of Italian cheeses with the most luxurious of epicurean treats? Cremoso al Tartufo of course!

Read on to learn about the ultimate Italian indulgence, and the mastermind behind its creation.

Where does Cremoso al Tartufo come from?

Cremoso al Tartufo is a decadent Italian blue cheese that is covered in black truffles. It is made under licence from Fromi by Moro in Lombardia, northern Italy.

Actually, the base for this cheese is a creamy, young Gorgonzola Dolce. Before we delve into the development of this cheese, let’s learn about the company that masterminded it. And some of their other famous creations.

The Fromi story

Fromi is a European specialty cheese distribution company based in Kehl, Germany. Moreover, it is located just across the border from French Alsace.

Initially, its strategic location allowed the company to build a strong relationship with a number of French artisanal dairies. As a culmination of this strong bond, they launched their d’Argental range of quality French cheeses in 1985.

The Cremoso range

In 2019, Fromi took things to the next level with their Cremoso range of Italian cheeses. Inspired by the world of Haute-Couture, the indulgent Cremoso range celebrates Italian cheese of the finest quality.

Indeed, they collaborated with master cheesemaker, Vincent Christophe, and small Italian dairy, Moro, to launch a range of decadent blue cheeses. Presently, the Cremoso range includes this truffled beauty, Cremoso al Prosecco and Cremoso al Pistacchio.

How Cremoso al Tartufo is made

After 10 years of testing and research, Vincent Christophe discovered that the best cheese for Cremoso al Tartufo is a 90 day old Gorgonzola Dolce. At this age, the cheese is extremely creamy.

Firstly, Christophe cuts each wheel in half, infuses it with his top secret truffle mix and ages it for an additional 15 days. Afterwards, he covers the exposed side of the cheese with thinly sliced black truffle

The key was to produce an indulgent cheese that would delight all cheese lovers. And ensure that each portion would carry just the right amount of truffle.

What Cremoso al Tartufo tastes like

Without a doubt, Cremoso al Tartufo is a sensory delight. It combines the creamy richness of the Gorgonzola Dolce with the earthy delight of black truffles.

Overall, its mouthfeel is a contrast of fluffy smoothness with dry crunch. And the mild blue flavour is playfully mixed with the mushroom qualities of the truffle. In fact, we dare you to stop at one serve!

How to serve Cremoso al Tartufo

As always, let your cheese get to room temperature before serving. This will loosen the texture of the blue cheese, and liberate the aromatics from the truffle.

Pair this ultimate Italian indulgence with something a little bit sweet. We recommend an Italian Prosecco or a French Rosé.

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Mt Tam: Cowgirl Creamery’s Signature Cheese

Cheese Atlas — Fri, 25 Feb 2022 06:48:49 +0000

Mt Tam is an organic triple cream cheese with a heart. It is made by Cowgirl Creamery in California, USA.

Two friends take a trip to San Francisco

In 1976, Sue Conley and Peggy Smith took a hippie trip to San Francisco after graduating from the University of Tennessee. The food scene was about to take off in the Bay Area and they wanted to be part of it.

They both made a name for themselves working in celebrated kitchens around the area. However, by the early 90’s, they wanted a new challenge.

Setting up Tomales Bay Foods

Actually, the challenge they were looking for found them in Pt. Reyes Station. The picturesque township lies about an hour north of San Francisco and would be home to their wholesale distribution business, Tomales Bay Foods.

At their new premises, they found a small cheesemaking room. One of their dear friends, Ellen Straus, convinced them to start making cheese.

An adventure that started with Fromage Blanc and Cottage cheese would eventually lead them to their signature cheese, Mt Tam.

An original American cheese

Named after local icon, Mount Tamalpais, in Marin Country, Mt Tam is a triple cream, organic, bloomy rind cheese.

Moreover, it is made with single source milk from the Tresch Family Farm which is part of the Straus Family Creamery’s network.

What does it taste like?

When young, Mt Tam displays notes of crème fraîche and cultured butter. As it ages, its texture breaks down further and the flavour develops notes of grass and white mushroom.

How to pair Mt Tam

This gorgeous American triple cream pairs playfully with Champagne, Prosecco, local Californian Chardonnay and a sparkling dry Cider.

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Délice de Bourgogne: Decadent Triple Cream

Cheese Atlas — Thu, 09 Sep 2021 18:17:00 +0000

Decadence, thy name is Délice de Bourgogne. Do you like your cheeses soft and oozy? Well, you will want to read about this little treasure from Bourgogne.

Lincet Délice de Bourgogne – Cheese Atlas

A UNESCO World Heritage Site

Délice de Bourgogne is a decadent triple cream soft cheese made by Fromagerie Lincet in Bourgogne, France.

Lincet’s manufacturing site in Brochon (Gevrey-chambertin) is located at the heart of the vineyards of the Côte de Nuit. An exceptional landscape where the climate has been recognised as a World Heritage Site by UNESCO since 2015.

Classic French cheeses

Fromagerie Lincet have been making classic French cheeses in the region since 1895. Their current range includes the hugely popular Brillat-Savarin, Chaource, Soumaintrain and Epoisses.

Milk: the noble raw material

It all starts with the milk. Everyday, Fromagerie Lincet collect high quality pasteurised cow’s milk from 61 different local farmers.

Undoubtedly, their strong ties with the milk producers mean that they can collect milk everyday, whether the sun is shining or it is pouring down with rain. Moreover, the fromagerie has been working with the same small dairy farms for nearly 50 years.

Looking after the environment

Considering their strong ties with the territories, it is not surprising that Fromagerie Lincet places particular importance on protecting the environment.

Indeed, since 1999, they have their own water treatment stations on site to reduce their environmental impact. Moreover, their site in Gaugry was one of the first fromageries in France to be equipped with an anaerobic digestion unit.

As a result of those adaptations, their production uses 30% less water and 70% less gas than 20 years ago.

Invented by Jean Lincet in 1975

The Lincet family – Fromagerie Lincet – Source

The 2kg Délice de Bourgogne was invented by Jean Lincet in the mid 1970’s. While his recipe remains a tightly guarded secret, the expertise has been passed down from father to son.

Visually, this triple cream delight has a velvety white rind and a pristine ivory pâte. Firstly, your nose will detect notes of mushroom and crème fraîche. Next, you will discover its melt-in-the-mouth texture and subtle savoury and lactic taste. And, finally, the delicate flavours of cream and butter settle in.

How to serve Délice de Bourgogne

Serve this decadent soft cheese on a mixed salad or on oven-baked toast.

Obviously, it will be a stellar addition to any cheese board. Pair with a dry local white such as Chablis or Crémant de Bourgogne.

The post Délice de Bourgogne: Decadent Triple Cream appeared first on Cheese Atlas.

Will Studd Brillat-Savarin: Triple Cream Delight

Cheese Atlas — Mon, 06 Sep 2021 02:34:00 +0000

Named after a famous gourmet

Will Studd Brillat-Savarin is a soft-ripened triple cream cheese made with cow’s milk in the Bourgogne region of France. It dates back to the late nineteenth century but has been known under its current name only since the 1930’s.

Actually, famous cheese affineur, Henri Androuët, named the cheese Brillat-Savarin as a nod to eighteenth century French gourmet and political figure, Jean Anthelme Brillat-Savarin.

Moreover, historians credit Jean Anthelme Brillat-Savarin with a number of classic quotes including cheese related one.

“A dessert without cheese is like a beautiful woman with only one eye”

A Brillat-Savarin Affiné

Will Studd’s Brillat-Savarin differs from the more commercial versions of the cheese in 2 main ways. Firstly, it has a thin, wrinkly Geotrichum candidum rind. Also, it comes in a poplar wooden box.

Indeed, the box protects its delicate rind and provides the perfect microclimate for continued ripening.

At 2 weeks, the cheese has a slightly chalky centre and an oozy cream-line. As it reaches its “Best Before” date, its texture breaks down further to become decadently spoonable.

The aroma and flavour profile are both quite mild. A ripe Brillat-Savarin will have a luscious mouthfeel with savoury notes of cream and butter and the slightest bit of tang.

Serving Will Studd Brillat-Savarin

Leave at room temperature for at least 30 minutes and enjoy with strawberries and a glass of Champagne or a Pale Ale. For a slightly more left-field experience, try a cherry infused Gin.

Serve on an all-French cheese platter with Roquefort and Comté.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Will Studd Brillat-Savarin: Triple Cream Delight appeared first on Cheese Atlas.

Coal River Ashed Brie

Cheese Atlas — Sun, 29 Aug 2021 07:50:17 +0000

Made by people, not machines

Coal River Ashed Brie is a triple cream soft cheese made by Coal River Farm in South East Tasmania, Australia.

Daniel and Melanie Leesong established this small farm on green pastures overlooking the idyllic Coal River Valley. After spending years in separate corporate careers, they both were craving a change in lifestyle. This need to escape, coupled with a passion for local Tasmanian produce, inspired them to setup a fromagerie, a chocolaterie and a paddock-to-plate restaurant on their land.

Their mantra was “Made by People, Not Machines”. As such, they were desperate to maintain a small-batch, hands-on approach to every project they took on.

Did you say triple cream?

Their current cheese offering includes marinated feta, blue cheese and a triple cream brie.

Triple cream bries are a fairly recent invention even back in France. The first one of its kind, Le Magnum, appeared on the scene in the late nineteenth century. You might know it by its current name, Brillat-Savarin.

The secret to making a triple cream cheese lies ins the amount of cream that is added to the milk during production. Compared to the more traditional double creams, this utterly decadent style of cheese will have a minimum of 75% butterfat.

You can read more about the differences between double and triple creams by clicking here.

Rolled in charcoal

This decadent creamy delight is made using local pasteurised cow’s milk. When the curd is set, the cheesemaker rolls each wheel in charcoal. Moreover, the charcoal enhances both the overall aesthetics of the cheese and its flavour profile, adding a bit of nuttiness.

Unsurprisingly, its straw-coloured pâte oozes spectacularly when ripe. Besides, its earthy mushroom aroma tantalisingly augments its buttery mouthfeel and mildy savoury flavour.

How to serve Coal River Ashed Brie

Remove your wheel of Brie from the fridge at least 30-60 minutes before serving. This is critical to allow the texture to soften and ooze. In addition to this, you will also liberate the more subtle aromas and flavours of the cheese.

Enjoy this Tasmanian wonder with seasonal forest berries and a glass of Prosecco or Champagne.

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Délice de Saint Cyr: Triple Cream Fromage Boursault

Cheese Atlas — Sat, 28 Aug 2021 10:28:02 +0000

Have you ever dreamed of finding a soft cheese you can eat with a spoon? Dream no more, because Délice de Saint Cyr is here!

Also known as Fromage Boursault

Délice de Saint Cyr is a bloomy rind triple cream cheese selected by Mons Fromager Affineur. It is made in the Île-de-France region of France where the locals called it Fromage Boursault.

Henri Boursault first invented this decadent cheese in 1951 in Perreux-Sur-Marne. He used pasteurised whole cow’s milk enriched with fresh cream in his recipe. As a result, it has an incredibly creamy texture and a fat content that can reach up to 75%.

A recipe unchanged in 70 years

Modern cheesemakers have since made slight modifications to Henri’s original recipe. However, overall, the cheese has not changed much in almost 70 years.

The small wheels are matured for 12 days before packaging. The special packaging creates the ideal microenvironment for the cheese to continue developing for a further month before it is ready for consumption.

Moreover, this guaranteed crowd-pleaser has a mild mushroom aroma, a buttery texture and mild citrus and crème fraîche notes on the palate.

How to serve

Savour this cheese while still young and fresh. Leave it at room temperature for at least one hour before serving and pair it with a fruity white wine like Vouvray, forest berries and a fresh baguette.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Délice de Saint Cyr: Triple Cream Fromage Boursault appeared first on Cheese Atlas.

Crémeux d’Argental: Triple Cream from Auvergne

Cheese Atlas — Sat, 28 Aug 2021 08:34:31 +0000

Triple creams don’t get much more decadent that the Crémeux d’Argental. Read on to learn about the history of the d’Argental range, and how this oozy delight is made.

Oozy Crémeux d’Argental – Cheese Atlas

Made in Auvergne

Crémeux d’Argental is a triple cream soft cheese made from cow’s milk in the Auvergne Rhône-Alpes region of France. It forms part of the d’Argental range of quality cheeses selected by Fromi which also includes the likes of Vacherousse, Brebirousse and Chèvre.

History of the d’Argental range

Xavier David celebrating 50 years of Fromi – Source

Xavier David founded Fromi in Kehl, Germany, in 1969. In fact, the town is just across the border from Strasbourg in French Alsace. Unsurprisingly, the company chose to specialist in curating French artisanal cheeses. Working closely with a number of small dairies, they launched the d’Argental range in 1985.

A velvety white mould

Unlike Vacherousse and Brebirousse, Crémeux d’Argental has a white mould rind. Hence, its aroma and flavour profiles are a bit more subtle. Furthermore, it has a silky and buttery mouthfeel and its pâte is savoury with a hint of fresh grass. Its white mould rind is edible and has a mild mushroom quality.

How to serve Crémeux d’Argental

Enjoy this spectacular oozer at room temperature with kalamata olives, hot salami and a glass of Champagne. Moreover, when ripe, it can be easily spread across a warm crunchy baguette for a decadent snack!

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Crémeux d’Argental: Triple Cream from Auvergne appeared first on Cheese Atlas.

Kunik

Cheese Atlas — Sun, 17 May 2020 23:02:26 +0000

Will knock your socks off

Kunik is a mixed milk soft cheese made by Nettle Meadow Farm in the Upstate New York. Kunik is a First Nations word that means kiss. It is a truly fitting name for this sensual semi-matured cheese.

Nettle Meadow Farm, located near the Adirondack Mountains, is home to over 360 goats of various breeds and several dozen East Friesian sheep. Moreover, it is a sanctuary for retired farm animals and houses a small cheese-making facility. The animals roam freely on the property and their diet consists, in part, of wild nettle and herbs.

Best of both worlds

Their signature cheese, Kunik, is truly unique. Handmade using 75% goat’s milk from the farm and 25% local Jersey cow’s milk cream, this triple cream will knock your socks off!

Overall, this soft-ripened cheese is best consumed quite young at 3-4 weeks. At that age, it sensually blends the lemony tang of the goat’s milk with the mushroom and butter notes of the cow’s milk. Even though its texture is quite dense, its pâte still has an incredibly luscious mouthfeel.

How to serve Kunik

This voluptuous cheese will spread beautifully on a New York Bagel or a gingersnap cookie. Besides, the 84% butterfat content of Kunik will pair explosively with sparkling and fruity Rosé.

The post Kunik appeared first on Cheese Atlas.

Extravagant

Cheese Atlas — Sun, 10 May 2020 11:00:36 +0000

Party pleaser extraordinaire

Extravagant is a triple cream cheese made by L’Artisan Organic in Mortlake, Victoria.

Head cheesemaker, Matthieu Megard, makes a range of cheeses using local organic cow’s milk and traditional French recipes. Moreover, this decadent cheese draws its inspiration from the most famous French triple cream cheese, Brillat-Savarin.

Double cream and triple cream are 2 very popular types of soft cheeses that originate from France. They are distinguished from other soft cheeses by the addition of cream to the milk during production. Having said this, the amount of cream added varies depending on the cheese.

What is a triple cream cheese?

The French dictate in their “cahiers de charge” (think of it as the regulating body’s recipe book) that a double cream will have between 60-75% butterfat content whereas a triple cream will have a minimum of 75% butterfat.

Actually, the butterfat percentage refers to the percentage of dry matter in the cheese that is fat. Because those cheeses are usually not pressed, they typically contain about 50% water. So, really, a triple cream is “only” around 37.5% butterfat.

As a result of the higher fat content, triple creams tend to have a softer, creamier texture with a milder, buttery flavour.

You can read more about triple cream cheeses in this article by The Cheese Wanker.

A fuzzy white rind

At 2 weeks, Extravagant is mild and creamy with a slightly chalky centre. It has a gorgeous fuzzy white mould rind. However, as it ages, it develops a little bit more bite and the texture becomes decadently oozy.

On the nose, this decadent soft cheese has hints of mushroom and cream. Moreover, its mouthfeel is buttery and velvety and its flavour mildly savoury with notes of hazelnut.

How to serve Extravagant

Serve at room temperature to achieve optimal texture and pair with strawberries and a glass of sparkling wine. We recommend Champagne!

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