Double cream cheese
In Germany, double cream cheese (also known as double cream cheese ) is the fat content of cheese with a minimum of 60 and a maximum of 87 percent fat in the dry matter (fat in terms of dry matter , § 5 Cheese Ordinance ). In Austria cheese must as a minimum of 55 percent fat in dry matter (F. i. T.) on fat and at least 65 percent (F. i. T.) as double fat are called ( § 8 Milk Quality Ordinance ). In Switzerland, double cream cheese has a fat content of at least 650 g / kg fat i. T. (for cheese spreads a dry matter of at least 530 g / kg cheese, for spread cheese of at least 450 g / kg cheese) ( Art. 52, Art. 62 VLtH ).
Cheeses of the double cream level usually have a very unobtrusive taste. They are odorless and soft and, as long as they have not been changed by spices, taste sweetish-mild and occasionally a bit sour. Their maturation period is generally very short.
In the USA , double cream cheese is a common cream cheese. Double cream cheese is used in many ways, for example as a spread or to make cheesecake .
Well-known double cream (fresh) cheeses are:
- Boursin , a French double cream cheese flavored with garlic and herbs
- Petit-suisse , a cow's milk cream cheese enriched with cream
- Philadelphia (cream cheese) , an American double cream cheese available worldwide.
Cheeses with a fat content of at least 75 percent in the dry matter are sometimes referred to as triple cream cheese. This term is a trade name derived from the French classification of cheese such as Brillat-Savarin as triple crème . Legally, these cheese in Germany and Austria are regarded as cream cheese, in Switzerland as a double fat .
