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Longer aging adds flavor to French triple cream

Janet Fletcher’s latest review for the San Francisco Chronicle. For my money, triple creams are the most decadent of cheeses. You can’t simply eat a little.

 

Put a triple-cream cheese on a tray with three or four other selections, and the triple cream will vanish first. Triple-cream cheeses seduce us with their richness and silkiness, even if they rarely have much more to offer.

Crémeux des Cîteaux, a French triple cream, meets my expectations for the style. Like Brillat-Savarin, essentially the same cheese in a bigger format, Crémeux des Cîteaux sports a pristine bloomy rind and a luscious, spreadable ivory interior that smells like clotted cream.

Photo: Craig Lee / Special to The Chronicle

via Longer aging adds flavor to French triple cream.

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One comment on “Longer aging adds flavor to French triple cream

  1. Mmmm, I would love to try this!

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