Double cream cheese one calls cheese places with a fat content in the dry weight between 60 and 75 per cent. These cheese has usually no crust. Their paste is odorless and soft and tastes mild and occasionally also somewhat if it was not changed by spices. Their hoar frost time is in principle very short.

Double cream fresh cheese has thereby a very unobstrusive taste. They are therefore frequently processed.

Well-known double cream cheese is:

• Boursin, which has strong taste due to the used spices
• Philadelphia
• Gratte Paille

Cheese with a still higher fat content in the dry weight is designated than three-fold cream cheese.

Articles in category "Double cream cheese"

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