Triple Cream Brie

The Luxury of Triple Cream Brie

Is there anything more luxurious than a slice of triple cream brie cheese? Just imagine it: It's the brie of every cheese lover's dreams – a bloomy white rind, a soft gooey texture, an earthy aroma, and a buttery, mushroomy taste. To this classic recipe, cheesemakers add extra cream to the milk before it's turned into curd, creating a cheese with an even more velvety texture and richer flavor. With a smooth-as-whipped-cream mouthfeel and an exquisitely cultured buttery tang, triple cream brie is the pinnacle of extravagant taste sensations.

Wisconsin's Own Triple Cream Brie

While brie cheese originally comes from France, this bloomy cheese has found a home in Wisconsin. Wisconsin's latest contribution to the universe of soft-ripened cheeses is Schroeder Kase Triple Crème Brie, a rich and decadent variety with a line of vegetable ash in the interior. With 70% butterfat, this triple cream brie has an unforgettably rich taste and a wonderful, creamy texture. Aged two weeks in an eight-ounce wheel, it has a downy-soft rind and a rich and gooey interior with buttery flavors and brilliant umami tang.

What to Know about Triple Cream Brie

Brie is one of the most well-known and well-loved cheeses in the world. Usually made from cow's milk, it has an iconic white, bloomy, edible rind – the result of yeast in the cheese that causes a white mold to form on the exterior. Brie is ripened from the outside in, creating an interior with a luscious, sometimes slightly runny texture.

Who invented brie cheese?

It's thought that brie was first made in a monastery in France's Seine-et-Marne region just east of Paris, as early as the 7^th century. History suggests that the emperor Charlemagne discovered this famous cheese when he visited the monastery in 774 and, finding the cheese much to his liking, arranged for regular deliveries to the capital.

How is triple cream brie made?

Brie cheese is made from raw cow's milk to which enzymes and rennet are added to thicken and curdle the milk, along with yeast to cultivate the white mold that forms the rind. To make triple cream brie, cheesemakers add extra cream to the milk at this stage, increasing the amount of butterfat in the curd. Cheesemakers then gently scoop and ladle the curd into round molds to drain off the whey. The cheese is brined carefully to control the growth of mold and regulate acidity to ensure a smooth flavor. The cheese then rests for a week and is ripened over several weeks.

Can you eat the rind of a triple cream brie?

The rind of a triple cream brie – or any brie, for that matter – is completely edible and is considered one of the best parts of the cheese. While the rind is made from mold, it's quite safe and delicious and imparts a wonderful earthy quality to the cheese's flavor.

What to Sip and Savor with Triple Cream Brie

The soft earthy flavors of a triple cream brie pair beautifully with wines, beers, and favorite ingredients on a cheese board.

Wine

When pairing brie with wine, you can choose to accentuate the creaminess of the cheese with an oaky chardonnay or a bolder sauvignon blanc. Alternately, a crisp, sparkling wine or champagne will serve as a delightful contrast. For reds, a mild syrah or red blend will add some fruity flavor, while a pinot noir will play to the earthiness in the cheese.

Beer

When pouring beer, a citrusy wheat beer or doppelbock will open up the flavor of the cheese, while a fruity saison will be a beautiful palate cleanser. A funky sour brew will match brie's earthy qualities note for note.

Charcuterie

A triple cream brie will be the headliner of any charcuterie board, especially when paired with stone fruits like figs, apricots, plums, and peaches. The sweet juiciness of these fruits serves as a perfect complement to the creamy texture of the cheese. The slightly citrusy taste of grapes or the tart flavors of berries will create a delightful balance of flavor. As for cured meats, the fattiness of prosciutto or smoked salmon will complement a triple cream brie nicely. You can also enjoy brie with a slice of baguette or an herby cracker with rosemary, garlic, and thyme. Add a little olive oil and a shaving of truffles for an out-of-this-world flavor adventure.