http://blog.formaggiokitchen.com/2011/02/10/what-exactly-are-double-and-triple-creme-cheeses/ A blog about cheese, farms, food and friends. Thu, 16 May 2013 22:45:55 +0000 hourly 1 http://wordpress.com/ http://blog.formaggiokitchen.com/2011/02/10/what-exactly-are-double-and-triple-creme-cheeses/#comment-3367 Wed, 24 Oct 2012 14:21:06 +0000 http://blog.formaggiokitchen.com/?p=2629#comment-3367 [...] like cheese with your wine? HV cheesemakers are producing some world class cheese. From lavish ‘triple crèmes’ to aged mountain wonders these cheese mavens are worth a visit for any caseophile! For [...]

]]> http://blog.formaggiokitchen.com/2011/02/10/what-exactly-are-double-and-triple-creme-cheeses/#comment-1055 Fri, 10 Jun 2011 21:41:14 +0000 http://blog.formaggiokitchen.com/?p=2629#comment-1055 Thank you for the information and the quick response is appreciated.

]]> http://blog.formaggiokitchen.com/2011/02/10/what-exactly-are-double-and-triple-creme-cheeses/#comment-1054 Fri, 10 Jun 2011 20:32:59 +0000 http://blog.formaggiokitchen.com/?p=2629#comment-1054 Hi Emiko – Thanks for your nice comments! Brillat Savarin is indeed a great cheese – unctuous, buttery and rich. To answer your question I checked in with our lead cheese buyer who tells me that raw milk versions of this cheese do exist in France. In the United States, however, we only have access to the pasteurized version. As the cheese is aged less than 60 days, US law requires that it be pasteurized. This law does not exist in France so, if should you find yourself there, I would definitely try to find a raw milk version of the cheese! Hope that helps!

]]> http://blog.formaggiokitchen.com/2011/02/10/what-exactly-are-double-and-triple-creme-cheeses/#comment-1050 Fri, 10 Jun 2011 01:19:34 +0000 http://blog.formaggiokitchen.com/?p=2629#comment-1050 The article was very informative. I love Brillat Savarin myself with it’s buttery creamy richness. I first came across it at a cheese store in NYC when I was looking for a raw milk cheese, this was given to me as a sampler. I loved it instantly and bought 1/2 a wheel. I later did some research on the internet and came across information saying that the Brillat Savarin is made from pasteurized cow’s milk. In another search, I came up with this cheese is made from unpasteurized cow’s milk. So, which is it? raw or pasteurized? Or are there 2 variations of the cheese and you have to know which is which?

]]> http://blog.formaggiokitchen.com/2011/02/10/what-exactly-are-double-and-triple-creme-cheeses/#comment-721 Thu, 10 Feb 2011 19:08:26 +0000 http://blog.formaggiokitchen.com/?p=2629#comment-721 @Bob – Glad you enjoyed the post! I agree – Italian cheeses are fascinating and we have done a couple of posts treating on them, including one on pasta filata cheeses like mozzarella and burrata (http://tinyurl.com/33lnnef) and one on Parmigiano Reggiano (http://tinyurl.com/3a3h7k3). At some point, though, I would definitely like to look into other Italian cheese varieties more closely! Meantime, may I recommend this book: “Italian Cheese: A Guide to Their Discovery And Appreciation” (http://tinyurl.com/49ohmo4). Enjoy!

]]> http://blog.formaggiokitchen.com/2011/02/10/what-exactly-are-double-and-triple-creme-cheeses/#comment-720 Thu, 10 Feb 2011 18:36:46 +0000 http://blog.formaggiokitchen.com/?p=2629#comment-720 [...] This post was mentioned on Twitter by Formaggio Kitchen, eecorra. eecorra said: Guilt-less: What Exactly Are Double and Triple-Crème Cheeses?: http://t.co/2gTYmPI [...]

]]> http://blog.formaggiokitchen.com/2011/02/10/what-exactly-are-double-and-triple-creme-cheeses/#comment-719 Thu, 10 Feb 2011 18:25:44 +0000 http://blog.formaggiokitchen.com/?p=2629#comment-719 Interesting and mouth-watering! How about an article about the different Taleggio’s or about Italian cheeses in general. How they differ from French cheeses would be an encyclopedic study, but fascinating!

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