double-cream (double crème) cheeses


Any of various cow's-milk cheeses that have been enriched with cream so that they contain a minimum of 60 percent milk fat. Triple-cream cheeses must have at least 72 percent milk fat. Both double- and triple-creams can be fresh or ripened. They share the distinction of being seductively soft and creamy in texture with a mild, slightly sweet flavor. Because of their natural sweetness, these cheeses are perfect when served with fruit for dessert. See also cheese.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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