Triple Cream Cheese
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Delice d'Argental - cow's milk soft cheese - 6.3 oz/180 gr, France.
Yet another incredible triple creme from the Burgundy region. What makes this one stand out is the addition of creme fraiche, giving the cheese a voluptuous, creamy texture.
Goes well with fruits such as apples or grapes.
Fat in Cheese: 72%
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Brillat Savarin - cow's milk soft cheese, uncooked, unpressed - 17.5 oz/500 gr, France.
It was named after the renowned XVIII century French food writter Brillat Savarin. There may be a soft-with rind. The cheese will eventually grow a tick, velvety, white crust. This decadent triple cream cheese should only be eaten with friends! It is one of the richest cheeses you will ever taste, so a full pound of it will easily serve 12 people. Brillat Savarin is native to Normandy and is named after the man who is known today as, "The Father of Modern Cooking." He is the author of the book, The Physiology of Taste, which is required reading for any food lover. This cheese is perfect for dessert and should be served with ripe, fresh fruit and crusty, French bread.
Complim...
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Boursin with Garlic and Herbs - cow's milk soft cheese - 5.2 oz/146 gr, France.
Boursin cheese, mild, smooth and creamy, was originally created in 1957 by Mr. Francois Boursin in the Normandy region of France. Boursin Herb and Garlic is the traditional choice for a luxurious triple cream cheese, seasoned with premium garlic and fine herbs. It's a traditional favorite for hors d'oeuvres, appetizers, salads, entree salads and also brings a touch of France to meat, poultry, seafood and vegetables.
Taste: Creamy, herbaceous.
Appropriate wines: Champagne, Chardonnay, Pinot Noir, Zinfandel, Cabernet Sauvignon, Merlot, Pinot Gris, Semillon, Gewurztraminer.
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Delice de Bourgogne - cow's milk soft cheese - 4.4 lb/2 kg, France.
This decadent triple-cream cheese is the creation of the celebrated 18th Century gastronome, Brillat Savarin. The marriage of full-fat cow’s milk to fresh cream results in an incredibly rich, full-flavored soft French cheese that melts in the mouth.
Compliments: Goes well with fruits such as apples or grapes.
Fat in Cheese: 75%
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Delice de Bourgogne - cow's milk soft cheese - 7 oz/200 gr, France.
Fantastic - the only way to describe this Burgundy cheese. It’s soft, creamy texture and rich flavor are irresistible.
Delice de Bourgogne is the fruit of the imagination of the famous gastronome of the 18th century: Brillat Savarin. This soft dough with flowery crust is made from a milk enriched in creme fraiche. The original content in fat of the milk is tripled. Its sophisticated taste and its unctuousness are comparable to no other cheese.
Compliments: Goes well with fruits such as apples or grapes.
Fat in Cheese: 72%
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Delice de Cremiers 'La Tradition' - cow's milk soft cheese - 7 oz/200 gr, France.
Rich, buttery and soft with a little salty tang on the finish provided by the bloomy rind. This luxurious triple creme makes one of the finest dessert cheeses we know. Serve with ripe berries and a flute of Champagne, or your favorite sparkling wine.
Compliments: Goes well with fruits such as apples or grapes.
Fat in Cheese: 72%
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Cambozola Triple Cream - cow's milk blue-veined semi soft cheese, cut cheese - 1 lb/454 gr, Germany.
Cambozola is a mild and creamy blue cheese that is a combination of French Camembert and Italian Gorgonzola. It was developed in Germany during the 1970's.
It is made from the same blue mold used to make Gorgonzola. Cream is added to the milk, giving Cambozola a rich consistency. The rind of the cheese is similar to the Camembert rind. Cambozola is considerably milder than either Gorgonzola or Camembert.
Appropriate wines: Beaujolais.
Great for a German gourmet food gift.
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Explorateur - cow's milk cheese, soft ripened, triple cream and bloomy rind - 4.4 oz/125 gr, France.
Invented in the 1950's and named in honor of the first US satellite, Explorer, this cheese is firm, creamy with a grainy feel. It has a delicate aroma and a slight salty, mushroomy tang.
The affinage takes two weeks and gives it a bloomy Brie-like crust, bone-colored paste, buttery texture, very rich, smooth, very big flavor.
Compliments: Goes well as a spread on crackers or toast. This cheese also makes a good appetizer.
Appropriate wine: Champagne.
Fat in Cheese: 75%
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Explorateur - cow's milk cheese, soft ripened, triple cream and bloomy rind - 8.8 oz/250 gr, France.
Invented in the 1950's and named in honor of the first US satellite, Explorer, this cheese is firm, creamy with a grainy feel. It has a delicate aroma and a slight salty, mushroomy tang.
The affinage takes two weeks and gives it a bloomy Brie-like crust, bone-colored paste, buttery texture, very rich, smooth, very big flavor.
Compliments: Goes well as a spread on crackers or toast. This cheese also makes a good appetizer.
Appropriate wine: Champagne.
Fat in Cheese: 75%
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Pierre Robert - soft ripened, with a buttery gold paste cow's milk cheese - 1.1 lb/490 gr, France.
This triple cream cheese, invented by Rouzaire, is named after Robert Rouzaire and his son Pierre. Made in a small wheel, this cheese ripens to a perfect buttery texture with a tangy bite not often found in this style of cheese. Just a bit more animated than many of its counterparts, Pierre Robert cheese is a wonderful spreadable cheese with its own unique integrity.
Taste: Rich and buttery.
Compliments: Goes well with crusty bread, crackers or as a dessert cheese.
Appropriate wine: Champagne.
Fat in Cheese: 30%
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