The Lady loves Triple Crème Cheese…what’s not to like? It’s got lots and lots of cream to make it, well… creamier than most cheese. The word decadent really does describe this style cheese quite well.
The Lady has three favorites in this category that she sells at her Cheese Kiosk and asked me to taste each and give my thoughts on each. She has a fourth as well, Cambozola, which I have reviewed in an earlier posting about German Cheeses.
First of all, according to French law, for a cheese to be called a Triple Crème it must contain at least 75% butter fat per gram (Double Crème must contain 60%). It is quite yummy when spread on crusty French bread and with fresh seasonal fruits, except for citrus. Sometimes it is herb-flavored; however, the Triple Cremes I will discuss here are not flavored with herbs because they are divine without any added flavors.
Pierre-Robert is a Triple Crème that has the added benefit of Crème Fraiche to make it even richer and creamier. Legend has it that Robert Rouzaire and his friend, Pierre began tiring of the Triple Crème creation of Brillat Savarin and decided to cave-age their own Triple Crème longer to further develop the flavors and make it richer in texture. It has a snow white moldy rind and the soft pate is similar to a mousse in texture.
I give Pierre-Robert 3 Paws out of 4 Paws (cause that’s all I’ve got).
Delice de Bourgogne
Delice de Bourgogne from the Burgundy region of France was created by Brillat Savarin who combined full-fat cow’s milk with fresh cream. This created a rich full-flavored cheese with a smooth, velvety texture. It has a pungent, moldy aroma that disguises the subtle triple crème punch that this cheese delivers to the palate.
The outer layer is soft and smooth and white in color. The inner pate is more consistent with the texture of a cream cheese. The mixture of the outer pungent taste and the delicate inner taste delivers quite a wonderful cheese that has a faithful following.
I give Delice 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions for both Pierre-Robert and Delice:
Best when spread on a fresh French Baguette and served with some seasonal fruits. I tried it with a pate of Tamias rufus and was quite surprised at how compatible the two were.
Wine Pairings: Champagne, Dry Riesling, Rose, Sauterne. You should avoid red wines with these Triple Cremes. The mushroominess tends to draw out the tannins of the red wine and interfers with the enjoyment of the cheeses.
Source: Cow’s Milk
Vegetarian – Suitable Cheese
This is The Lady’s favorite. In addition to loving its taste, she also thinks it is a “pretty” cheese. It is made as a small wheel that is twice as tall as a traditional Brie wheel and looks like a beautiful slice of cheesecake when cut into a wedge. It has a stark white bloomy, moldy rind and is so fatty that it goes better with a light beer or a slice of pear as opposed to even a white wine.
I give St. Andre 4 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: It spreads well on a French Baguette or a very bland cracker. It also goes well with a slice of pear.
Beer Pairing: Light Beer, Red Hook IPA (Indian Pale Ale)
Source: Cow’s Milk