My son asked me to explain Triple Cream Brie to him.

Honestly I was stumped.

Perhaps someone could help me with the concept.

I know I have made an incorrect assumption, but here goes!!

If I am using 1 L of 3.25% milk and get a yield of 10% then I assumed that the milkfat content of my cheese was approx. 32%

Then he said-so what you are telling me Dad is that if you started with a 35% cream and made Brie at a 10% yield-then your Brie would have a milkfat content of 350%!!

Yikes- Caught in my own web

Where did I go wrong?