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Soft-Ripened Cheese vs Triple Crème Cheese

Origin and Certification

The origin of Soft-Ripened Cheese is not specified. The origin of Triple Crème Cheese is not specified.

Milk Type and Treatment

Information on the milk type and treatment for Soft-Ripened Cheese is not available. Information on the milk type and treatment for Triple Crème Cheese is not available.

Composition and Texture

Soft-Ripened Cheese's composition reveals that it has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of approximately 50-55%, contributing to the soft, spreadable texture.. 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

The flavor and aroma details of Soft-Ripened Cheese are not available. The flavor and aroma details of Triple Crème Cheese are not available.

Appearance and Aging

Detailed information on the appearance and aging of Soft-Ripened Cheese is not available. Detailed information on the appearance and aging of Triple Crème Cheese is not available.

Rind and Rennet Type

Information on the rind and rennet type of Soft-Ripened Cheese is not provided. Information on the rind and rennet type of Triple Crème Cheese is not provided.

Soft-Ripened Cheese Triple Crème Cheese
Specific Origin Varied, with many coming from France. France is renowned for creating the style, but variations are now produced worldwide.
Fat Content Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. Typically above 75% in the dry matter, which translates to about 40-50% total fat content.
Moisture Content Approximately 50-55%, contributing to the soft, spreadable texture. Approximately 50-60%, contributing to its lush, creamy texture.