TRIPLE-CRÈME Add cream to just about anything, and I’m a fan. This is no less true when it comes to cheese. Triple-crème is one of my favorite examples of just how much cream can elevate a cheese. I like to say that enjoying a triple-crème cheese is just a thinly disguised way to eat butter straight from the package without social judgment. Adding cream to the make is educational too: Working with the higher butterfat is a different experience, and you will see each step in the cheesemaking process in a new light. FROM MILK TO CHEESE:
60 hours to make, 10 to 15 days, plus 4 to 6 weeks
to age YIELD:
2 (8-ounce) wheels or 4 (4-ounce) wheels
EQUIPMENT
Medium stockpot Thermometer with at least a 5-inch stem 13-inch stainless steel flat perforated ladle 2 medium cheese forms (6 to 8 inches in diameter) or 4 small cheese forms (3 to 5 inches in diameter) Cheesecloth, cut to approximately 2 square feet Cooling rack Baking sheet Large draining mat INGREDIENTS