Make it a double... or a triple!

02 Jun 2016

This Saturday, 4th June, we are holding a cheese tasting in store with one of our very favourite triple cream cheese’s, Will Studd selected Brillat Savarin. And it got us thinking about double cream cheese, triple cream cheese, brie varieties and what makes it so special!

So firstly a bit of cheese education… so one would say a brie, double cream or triple cream cheese are from the bloomy rind cheese family. The snowy white mould covering the cheese is characteristic of this variety and people’s most common introduction to the surface mould ripened cheeses are Camembert and Brie.

The bloomy rind cheeses come in so many varieties – Camembert, Brie, ashed, triple-cream, double-cream to name a few; and our favourite has got to be a fight between a triple and a double cream. Who doesn’t love the oozy, creamy centre that just melts out of a ripe triple or double cream cheese…Fromage d’Affinois, Le Dauphin, Boursin…. all to die for creamy double cream cheeses!

So we know we love them but why do they taste so darn good!? Its all in the cream, literally!

The decadent triple cream cheese was originally from Normandy, France in the early 1900’s when some one had a genius idea – add cream to milk before the curd is formed to raise the fat content, making it creamier and silkier in flavour….. THANK YOU!!

So the science in it is this – a double cream brie has a fat content, that is cream added, slightly less than a triple cream. A double cream is required to have a fat content of 60-74% and a triple has at least 75%.

Our store favourite, the Brillat Savarin is just so decadent, silky and almost could be considered a dessert cheese. It has a typical white, bloomy rind with its interior buttery-white. Its a dense, moist, and slightly chalky texture when young, and with a bit of age really develops the buttery, salty and creamy flavours. Hints of mushroom, nuts and truffles really shine through when eaten at its ripest.

All we know is the Brillat Savarin, named after Jean Anthelme Brillat-Savarin, the famous French gastronome and originator of the phrase: “Tell me what you eat, and I will tell you what you are” just makes us happy! Happy is what we are when we eat this cheese, pure, blissfully happy!

Will Studd selected Brillat Savarin, available in the cheese fridge now at The Black Truffle, North Fremantle (WA).

IN STORE TASTING – SATURDAY 4TH JUNE 10.30AM-12PM

And if you’re looking for something a little bit different to do with your Brillat Savarin, check this mouth watering Brillat Savarin baked with boozy fruit!!!! OMG!!!

http://www.willstudd.com/will-studd-brillat-savarin-baked-with-boozy-fruit/

Enjoy! xx