The terms “double-crème” and “triple-crème” are bandied about a
lot in cheese shops. While most folks have a general idea of
what they mean in terms of texture (creamy, spreadable!) and
flavor (buttery, lactic!) for a cheese, these terms actually
have very specific meanings. Both double and triple-crème
cheeses have extra cream added before the curd is formed. And,
at least according to French law, a double-crème cheese has
between 60-75% butterfat. Cheeses that fall into this category
are, for example, some Bries and the domestic newcomer Cremont
(a cheese from Vermont Butter & Cheese). The first ever double-
crème cheese was made in Normandy in 1850 and was called Petit
Suisse. According to Steve Jenkins’ Cheese Primer, the name of
the cheesemaker is lost to history – all we know is that, per
the name of the cheese, he was a small fellow of Swiss
extraction! Triple-crème cheeses made an appearance roughly 75
years after Petit Suisse was introduced. These uber-creamy
cheeses also found their origins in Norman