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The definition, production and differentiation from double cream cheese are not documented. See also the notes on the talk page.
A triple cream cheese is a cheese with a very creamy taste. This is caused by the minimum fat content of 75 percent and more in the dry matter. In the case of double cream cheese, on the other hand, the fat content is above 60 and below 75%.
To make this type of cheese, milk is fortified with cream . Unripened triple cream cheeses are almost odorless with a soft dough with a sweetish mild taste. Despite this very mild taste, red wine is usually drunk with these types of cheese.
