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My Triple Creme is out of the aging box that was in my cheese cave (2 weeks @ 12°C and 95%RH).
It will now get wrapped in micro perforated paper and aged for up to 4-6 weeks @ 4°C in my refrigerator.

I followed the recipe below, except I heated the milk and cream to 38°C.
The recipe was scaled up to 6 litres of milk.

Recipe from:
https://cheesemaking.com/products/triple-creme-recipe

It's now been 4 weeks in the fridge at 4°C.

Time for a taste test and to check out the interior.
Cheese was firm (as expected) and had a very nice taste.
The mold was excellent.
No skin slip or ammonia smell.
Centre was still too firm, so a longer aging would help that, as would a lower cook temperature. Next time.
Just under the skin was very smooth. If all of it was like that, I would be very happy.

AC4U!  Looks delicious....  Hmmm... Possibly I need to make a triple cream...  I'm actually wandering out to the town where I can get good milk...