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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: murmur on May 16, 2014, 03:49:22 PM

Title: Triple Cream Brie Question
Post by: murmur on May 16, 2014, 03:49:22 PM

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? :-[

Title: Re: Triple Cream Brie Question
Post by: SOSEATTLE on May 17, 2014, 01:13:31 AM

This explanation has been the most helpful for me:http://blog.formaggiokitchen.com/2011/02/10/what-exactly-are-double-and-triple-creme-cheeses/ (http://blog.formaggiokitchen.com/2011/02/10/what-exactly-are-double-and-triple-creme-cheeses/)

Title: Re: Triple Cream Brie Question
Post by: devstuff on March 08, 2023, 07:16:36 AM

Updated archive link: https://web.archive.org/web/20150215193704/http://blog.formaggiokitchen.com:80/2011/02/10/what-exactly-are-double-and-triple-creme-cheeses/ (https://web.archive.org/web/20150215193704/http://blog.formaggiokitchen.com:80/2011/02/10/what-exactly-are-double-and-triple-creme-cheeses/)

Title: Re: Triple Cream Brie Question
Post by: mikekchar on March 08, 2023, 11:12:57 AM

A cheese for you for that update :-)  It's quite a good article!