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Triple-cream cheese platters and pairings

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Triple-cream cheese

Triple-cream cheeses may just very well be proof there is a god. These buttery-rich cheeses are made by adding extra cream to the curd. A triple-cream cheese must have 75% or more butterfat in the dry matter that makes up the cheese. This sounds a little more alarming than it actually is. Once you consider the moisture in the cheese, most triple-cream cheeses are 30-40% fat, compared with butter, which is at least 80% fat. So I guess you can say triple-cream cheeses are half as fattening as butter. And remember, there are a lot of nutrients in that fat. Works for me!


My favorite triple cream cheeses:


It is said that this incredibly dense and buttery cheese should only be eaten with very good friends, as it would be a shame to waste it on others. Serve it with strawberry jam and a sprinkling of pepper for a special treat.

Coach Farms

This Hudson Valley farm is owned by the original founders of Coach Leather. They take pride in staying true to the French farmstead method of cheese-making. They have 1000 free-range French Alpine dairy goats, all with personal names, that are milked twice a day. Their cheese is luxuriously dense and tangy.

Délice de Bourgogne

This amazing cheese is one of my favorites. It is made with whole milk and crème fraîch. The result is tangy, pungent and buttery goodness that loves to be smeared on a crusty piece of bread. I like to serve it with meyer lemon or blood orange marmalade. Costco sells Délice de Bourgogne at a very good price.

Mt. Tam

Made by Cowgirl Creamery in Marin County, California. This cheese is made from organic milk and cream. Eat it with a little jam and you will be happy.

St. André

St. Andre is a buttery rich French triple-cream cow cheese that can be found in many U.S. supermarkets. I like to eat it with a slice of banana.


Triple-cream cheeses do well slathered on bread. They are very happy with a little jam or marmalade. And they love champagne. The effervescence of the sparkling wine complements the high fat content of a triple-cream cheese. For the same reason, pale ales also work with many triple-creams.

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It depends on how many you are serving. In general, you don’t need much. If I am serving a large number of people, say 40 or more, I buy cheese in half pound portions. If you are serving a single cheese platter to a handful of people, quarter pound portions, or even 2-ounces portions will do. In general you are looking to taste the cheese and not make a meal out of it.


That said, it is nice to serve a whole wheel of a triple-cream cheese. A whole wheel of Délice de Bourgogne is pretty hefty at 4.4 pounds, but the other cheeses listed above come in smaller, more manageable sizes. 


Triple-cream cheese platters and pairings

Triple-cream cheese platter with food and wine pairings.


  • 3 pieces of triple-creme cheese, such as Delice Bourgogne, Brillat-Savarin, and Coach Farms
  • Strawberry jam, lemon or blood orange marmalade
  • Berries
  • Crusty bread


  1. Remove the cheese from the refrigerator about three hours before serving. Place the three cheeses on a platter. Spread jam on top of one or two of the cheeses. Scatter fresh berries over the platter.

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  1. Tena says:

    I was also thinking German broche as well as a substitute for the baguette. What about extremely thin sliced GERMAN or ITALIAN spiced meats with jams, marmalades or fruit sauces (tart) . A change up in the flavors mixed together delicate thin layers

    1. Kim Pawell says:

      All great ideas Tena! Thank you for your suggestions.

  2. Jan Corey says:

    I just had triple cream with fresh figs. Life is good!

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