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| French Triple-Crèmes (Cow's milk, France) When additional cream is added during the cheesemaking process, bumping the butterfat content up to at least 75%, a cheese has achieved triple-crème status. Luxuriously rich and soft, triple-crèmes are deliciously close to butter. Two of our favorite brands of French triple-crèmes are Pierre Robert and Brillat Savarin. |
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