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. Not surprisingly, the texture is extremely creamy and spreadable. Triple cream has over 75%, and triple was called Le Magnum. This does not mean you are eating only fat, it is just the percentage of the dry matter, about 50% of the cheese itself. So in reality, 75% butterfat is 39% total fat. They couple well with fresh fruit (such as mangoes, strawberries and raspberries) and champagne.