Ever heard the phrase ‘double cream’ or triple ‘cream’ cheese? Or, you’ve tried these cheeses and they seem remarkably similar to a traditional Brie. In this article, we look at the similarities between these three types of cheeses, as well as the difference between brie, double cream and triple cream cheese.
The terms ‘double cream cheese’ and ‘Brie’ are often used interchangeably, however, it is important to understand the difference between the terms and how to use them correctly.
What are the Key Differences?
A traditional Brie must be made in one of the 4 Brie Regions in Il de France and made with double cream. It must have a minimum butterfat content of 60%.
Triple cream cheese has an even higher butterfat content, it must be a minimum of 75%. For instance, the well-known triple cream cheese Brillat-Savarin is 82% butterfat.
All three types of cheese are made in a very similar way and are often described as bloomy rind or surface-ripened cheeses.
This is because a mould type known as Penicillium Candidum is sprayed onto the surface of the cheese during the maturation process. It ensures that the ripening process starts outwards and works its way in. A young surface-ripened cheese will have a chalky texture in the centre, however, a well-matured wheel will be creamy in the middle.
Brie, double and triple cream cheeses are made out of 100% raw cows milk and cream. This means that they are unpasteurized. Some countries, such as Australia, have strict import laws, and unpasteurized cheeses are not allowed to enter Australia (the exception here is Roquefort, you can read about this here).
Add cream to the milk before the curds form. This helps to create a soft, silky cheese.
Brie wheels are 9-15in in size and weigh in approx 1kg. They are always made with double cream and must have been made in one of the four Brie regions in the Il de France (for example, Meaux and Nangis). It was first created by the Monks during the Middle Ages. Brie flavour is savoury, mild mushroom and garlic flavour, with a creamy and dense texture.
Double cream cheese is made with a minimum of 60% butterfat content. It must be made elsewhere outside of the Brie regions and therefore cannot take the Brie title. Double cream cheeses are very creamy and will ooze at room temperature. Also, they have a slight sweetness in flavour.
Triple cream cheeses have a minimum of 75% butterfat content. They are a newer addition to the cheese world, created in the early 1900s. They are almost like butter, very rich and indulgent. A firmer texture than double cream cheese, and mildly salty in flavour.
Ensure you are Using these Terms Correctly:
Double Cream Brie: White mould cheese made with a minimum of 60% butterfat. Made and produced in one of the 4 Brie regions in the Il de France
Double Cream Cheese: White mould cheese made with a minimum of 60% butterfat. Made ELSEWHERE in the world outside of the 4 Brie regions.
Triple Cream Cheese: White mould cheese made with a minimum of 75% butterfat.