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Triple Creme Recipe

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Double and triple cream cheeses are a rather modern addition to the cheese world, most having been introduced during the early to mid 20th century. Triple crème cheeses are the result of extra cream being added to milk when making soft-ripened cheeses. Think Camembert or Brie taken to the next level!
  • Yield2 pounds
  • Agingtime under 1 month
  • Skill Levelintermediate
  • Author

Ingredients

  • 1 Gallon of Milk (Not UltraPasteurized)
  • 1 Pint Heavy Cream (36-40%)
  • 1 Packet C21 Buttermilk Culture or 1/8 tsp Flora Danica or MM100
  • 1/16 tsp C8 Penicillium Candidum
  • 1/64 tsp C7 Geotrichum Candidum
  • 1/4 tsp Single Strength Liquid Rennet
  • Salt
  • Calcium Chloride (for pasteurized milk)

Equipment

  • Good Thermometer
  • Mini Measuring Spoons
  • Knife to Cut Curds
  • Spoon or Ladle to Stir Curds
  • 4 M152 Crottin Cheese Molds
  • Large colander
  • Butter Muslin
  • Draining Mat