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» Economics » Technical language (cheese) » Topics begins with T » Three-fold cream cheese

Page modified: Tuesday, July 12, 2011 15:28:27

The three-fold cream cheese is a cheese with a very fine and cremigen taste. This is caused by the minimum fat content of 75 per cent in the dry weight. With double cream cheese against it the fat content is over 60 and under 75%.

For production the cheese the milk with cream is enriched. Matured three-fold cream cheese is not nearly odorless with a soft paste of mild taste. Despite this very mild taste red wine is usually drunk to these cheese places.

Cheese places, which are considered as three-fold cream cheese, are among other things

  • Explorateur
  • Grand Vatel
  • Jetty RH Robert

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