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Double Cream Brie

It’s as the name suggests, made with extra cream before the curds form. Some slightly more acidic curds are added, to make a richer and more butter-like cheese, high in fat for taste. Double cream has 60-70% butterfat, and used to be called Petit Suisse. This does not mean the cheese is made of 70% butterfat though, that is just the percent of the dry matter, which is 50% of the cheese itself, for example 60% butterfat is 31% fat. Similar to the name, it is a very spreadable and creamy cheese. It is a bloomy rind cheese, and has a slightly nutty aroma.