Gourmet Triple Cream Cheese

Browse our great selection of Gourmet Triple Cream Cheeses or Triple-Crème Cheese. These cheeses are incredibly creamy and decadent, thanks to a high butterfat content that comes from tripling the cream. The fat content of triple cream cheeses is at least 75% of the dry matter of the cheese. You can image how creamy that is. Most of them are soft-ripened. Try them and let us know what you think by giving us your opinion in a product review.
We will be adding exciting new Gourmet Triple Cream Cheeses frequently, so come back soon!
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Our Featured Gourmet Triple Cream Cheese
Picture of Red Hawk
Red Hawk is a triple-cream, washed-rind, fully-flavored cheese made from organic cow's milk. This small cheese is aged for 6 weeks and washed with a brine solution that promotes the growth of a bacteria that tints the rind a sunset red-orange. Red Hawk is named after a raptor that circles the skies in northern Marin County where this gourmet cheese is made and it has like all washed rind cheeses an presence. If you like Epoisses and Munster, you will most likely like this Californian cheese. Red Hawk won a 2nd Place Ribbon in 2007 in the Washed Rind Cheeses Category and a second place of all categories in 2009 at the American Cheese Society Competition. read more...
What other Gourmets are buying
  • Brillat-Savarin
    Brillat-Savarin is a decadent triple cream gourmet cheese; one of the richest cheeses. A taste to be savored when you are feeling truly ready to be pampered. Brillat-Savarin was created by Henri Androuet. He gave it the name of the famous 18th century French gastronome, Jean-Anthelme Brillat-Savarin, the author of the 'Physiologie du gout' (Physiology of Taste), published in 1826; 'Tell me what yo... read more
  • Cambozola
    Cambozola is a mild and subtle blue-veined creation that is perfect for those looking for a blue cheese that is neither pungent (like a Stilton), nor crumbly (like a Roquefort). Cambozola is a creamy combination of the white mold rind of a Camembert with the blue veins of a Gorgonzola. Cambozola is a German mild and creamy, triple cream, blue-veined gourmet cheese with a white mold coating well w... read more
  • Blue Brie
    Blue Brie is a mild, triple-cream, blue veined cheese, made in the US according to the Danish recipes and making use of the Danish cultures. This all natural blue cheese has a mild and creamy taste and its small size makes the cheese an excellent choice for parties or a family gathering.... read more
  • Saint Andre
    Saint Andre is a triple cream French cheese made with cow's milk. This gourmet cheese has a bloomy white rind, that is as soft as velvet and the flavor wonderful, all creamy, all soft, all rich with a soft, buttery texture; an intense version of Brie. Extra heavy cream is added to the cheese during the production. A wheel of Saint Andre is smaller and higher than a traditional wheel of Brie. ... read more
  • Triple Creme Brie
    The Marin French Cheese company knows how to make a Triple Creme Brie, in 2005 and 2010 the received a Gold Award for the 'Best Pasteurized Brie' in the World Cheese Awards in the UK, beating the French and that is something to remember. Winning awards is something the California Rouge et Noir brand does on a regular basis. The Triple Creme Brie can be described as delicious, slightly sweet with a... read more
  • Delice de Bourgogne
    Delice de Bourgogne or Brillat-Savarin Affine is a decadent triple-cream gourmet cheese and was the fruit of the imagination of the famous gastronome of the 18th century, Brillat Savarin. The remarkably somewhat pungent, moldy aroma of Delice de Bourgogne belies the velvet-smooth texture and subtle taste of this cheese; the tangy, sour cream-like tartness reveals that creme fraiche is added to inc... read more
  • Explorateur
    Explorateur, the aristocrat of triple-cream cheeses was invented in 1958 at the time the rocket Explorer was in the news. The French dairy which invented the cheese decided on a topical name and a picture of the rocket still appears on the wrapping. Explorateur was one of the first cheeses to be created after the triple-cream classification was defined as a cheese with a butterfat content of 75 p... read more
  • Cambozola Black Label
    Cambozola Black Label is a Masterpiece from the German company Käserei Champignon. This gourmet cheese is a triple cream soft-ripened blue cheese that is matured in special cold cellars (cold ripened). The cheese has a unique natural gray mold on the outside and an equisite blue veining on the inside. The flavor can be characterized as nutty with a sweet note. Serve the Cambozola Black Label with... read more
  • Pierre Robert
    Pierre Robert is made with pasteurized cow's milk enriched with cream. It is the same cheese as the Brillat-Savarin but aged longer in the Rouzaire caves. This soft-ripened cheese will be liked by all who crave utter decadence This triple creme cheese is buttery, smooth, and rich it textures. This gourmet cheese has roughly the same size as the Brillat-Savarin, approx. 1 pound. This cheese can be ... read more
  • Castello Blue
    The Danish Castello Blue is a triple-cream, blue-veined gourmet cheese with a washed-rind. It is also called Blue Castello. The cheese's surface has a unique combination of blue-green and reddish molds. These molds give the cheese its distinct aroma and flavor. Castello Blue has a Brie-like texture, with the blue in fairly thick, horizontal lines. The taste of Castello Blue is delectably rich an... read more
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