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Cheddar Cheese vs Triple Crème Cheese

Origin and Certification

Cheddar Cheese originates from United Kingdom, specifically from Southwest (Somerset, Gloucester). It is not classified as a protected cheese. The origin of Triple Crème Cheese is not specified.

Milk Type and Treatment

Cheddar Cheese can be made out of milk from cow's, sometimes goat's, sheep's, or buffalo's and is typically raw, thermized, pasteurized during processing. Information on the milk type and treatment for Triple Crème Cheese is not available.

Composition and Texture

Cheddar Cheese's composition reveals that it has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. The texture is described as varies (rubbery to friable and crystalline). Similarly, Triple Crème Cheese shows that it has a fat content of typically above 75% in the dry matter, which translates to about 40-50% total fat content. and a moisture content of approximately 50-60%, contributing to its lush, creamy texture..

Flavor and Aroma

Cheddar Cheese's flavor profile is characterized by a general flavor of mild to sharp, buttery to brothy and savory and notes of from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. It has an aroma of varies. The flavor and aroma details of Triple Crème Cheese are not available.

Appearance and Aging

Cheddar Cheese's appearance can be described by its color, which is natural or dyed orange, and it is available in tiny truckles to 650-pound blocks. This variety is aged a few months to several years. Detailed information on the appearance and aging of Triple Crème Cheese is not available.

Rind and Rennet Type

Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic), and it uses an unspecified type rennet. Information on the rind and rennet type of Triple Crème Cheese is not provided.

Cheddar Cheese Triple Crème Cheese
Country of Origin United Kingdom
Specific Origin Southwest (Somerset, Gloucester) France is renowned for creating the style, but variations are now produced worldwide.
Milk Type Cow's, sometimes goat's, sheep's, or buffalo's
Milk Treatment Raw, Thermized, Pasteurized
Fat Content At least 50% fat in dry matter Typically above 75% in the dry matter, which translates to about 40-50% total fat content.
Moisture Content Up to 39% Approximately 50-60%, contributing to its lush, creamy texture.
Rind Varies (natural, cloth, wax, plastic)
Texture Varies (rubbery to friable and crystalline)
Flavor Mild to sharp, buttery to brothy and savory
Flavor Notes From mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer
Aroma Varies
Colors Natural or dyed orange
Forms Tiny truckles to 650-pound blocks
Age A few months to several years