[1] Triple Crème de Cocoa is a limited-edition triple creme cheese from Murray’s (all photos © Murray’s Cheese) .


[2] The wheels of cheese are filled with fine milk chocolate, chopped.


[3] A close-up of the finely-chopped chocolate.


[4] Pralus’ Melissa bar is a 45% cacao milk chocolate, which is a high percentage of cacao for a milk chocolate (a Hershey bar is 30% cacao).


[5] Murray’s recommends spiced cherry preserves as a cheese condiment.


[6] Overkill but fun: A triple crème hot fudge sundae.

 

We had this exciting wedge of cheese (photos #1, #2, and #3) two days ago as a Valentine’s Day treat. It’s our Top Pick Of The Week, and it’s a treat any day, from a special occasion to a gloomy day when you need some food that delivers a big smile. The solution: Murray’s Cave Aged Limited Triple Crème de Cocoa. What is it? A triple-creme cheese filled with chocolate! And it’s our Top Pick Of The Week.

The ingredients:

  • Cheese: The rich, buttery triple-crème cheese is one of our favorites, St. Stephen from Four Fat Fowl’sof New York State.
  • Chocolate: The filling is a crushed chocolate bar from one of the world’s great chocolatiers, François Pralus, Maitre Chocolatier of France. The bar used is Melissa, a 45% cacao bar. The high cacao content means intense milk chocolate flavor with less sugary sweetness.
  •  
    The experience: heavenly! Cheese and chocolate are a popular combination among some connoisseurs. Yes, send for a wedge of this cheese, but also:

  • Check out our article on pairing cheese and chocolate.
  • For yummy fun, a gourmet grilled cheese sandwich with chocolate “soup.”
  • How about a tequila and chocolate pairing?
  • We love the Chocolate Capri Cheese Log from Westfield Farm (a previous Top Pick Of The Week).
  • A chocolate mousse with blue cheese recipe.
  • A chocolate topping on a cherry cheesecake recipe.
  • A milk chocolate cheesecake.
  • Cream cheese brownies recipe.
  •  
     
    > Get your Murray’s Cave Aged Limited Triple Crème de Cocoa here.
     
     
    WHAT IS TRIPLE CRÈME CHEESE?

    There’s more about them below, but first came double-creme cheese.

    The first double-crème cheese was made in Normandy, France in 1850 by a cheesemaker whose name has been lost to history. He was a short man of Swiss extraction, and called his cheese Petit-Suisse (possibly his nickname).

    Anyone who has ever enjoyed a Brie or other double-crème cheese can appreciate that it was a big success. Other cheesemakers tried their hands and a category was born.

    By law, a French double-crème cheese has between 60% and 75% butterfat. Note that this is the percentage of fat in the dry matter of the cheese. Most double- and triple-crèmes have about 50% moisture, so a Brie that has 60% butterfat in the dry matter is actually 31% total fat.

    As a point of reference, butter itself contains between 80% total fat (the legal minimum in the U.S) to 86% total fat.
     
    Examples Of Double-Crème Cheeses

    Well-known double-crème cheeses from France include:

  • Boursault
  • Brie (a minority of Bries are triple-crèmes)
  • Fromage D’Affinois
  • Petit-Suisse
  •  
    Domestic beauties include:

  • Bodacious from Bohemian Creamery in California
  • Cremont from Vermont Creamery
  • Old Europe Cheeses Double Cream Brie with Peppercorns and Double Creme Brie With Herbs, from Michigan
  • La Bonne Vie Double Creme Brie from Wisconsin
     
  • Ask your cheesemonger for recommendations for other cheeses he/she may have on hand.
     
     
    TRIPLE CRÈME CHEESES

    Like the first double-crème, the first triple-crème cheese was also made in Normandy (France’s dairy heartland), 75 years after Petit-Suisse was introduced. Called Le Magnum, it was made by the Dubuc family and was the ancestor of Brillat-Savarin. By law, French triple-crème cheeses must have a butterfat content of 75% or more.

    Take a bite of:

  • Brillat-Savarin French Triple Cream Cheese from France, one of the richest there is. Beer drinkers, try with a stout for a coffee-with-cream experience. See more in the footnote*.
  • Delice de Bourgogne Cheese from France.
  • Mt. Tam Triple Cream from Cowgirl Creamery in California.
  • Triple Cream by Coach Farm (made with goat’s milk), from New York State.
  • Fromager d’Affinois Excellence, a triple-crème Brie from France with three times the butterfat of a traditional Brie.
  • Hofmeister-Champignon Cambozola from Germany, sometimes called a “blue Brie.”
  • Trillium, from Tulip Tree Creamery in Indiana.
  • Triple Cream Brie from Old World Cheeses in Indiana.
  •  
     
    HOW TO SERVE A DOUBLE-CRÈME OR TRIPLE CRÈME CHEESE

    You can go from basic (fresh fruit) to gourmet (black or white truffles).

    Fresh Fruits

    Grapes, mango, raspberries, or strawberries are the best matches.

    Truffles

  • Cut the cheese in half horizontally; spread the bottom cut side with truffle butter or shaved truffles, and replace the top half of the cheese (let it sit for 30 minutes to develop flavor).
  • Optional additions to the filling: toasted walnuts (toast then chop) or, with shaved truffles, a thin layer of mascarpone and/or a drizzle of honey.
  •  
    Bread or Crackers

    Choose among baguette slices, water biscuits, wheatmeal biscuits (slightly sweetened whole wheat crackers), raisin-walnut crisps, or just about any artisan cracker.
     
    To Drink

  • Beer: Dark beer including porter and stout.
  • White wine: Viognier.
  • Red Wine: Beaujolais, Bordeaux, Burgundy.
  • Sparkling wine: Champagne and other sparkling wine or cider.
  •  
     
    > THE DIFFERENT TYPES OF CHEESE
     
     
    > THE HISTORY OF CHEESE
     
     
    > THE DIFFERENT TYPES OF CHOCOLATE

     
     
    ________________

    *Brillat-Savarin was created by Henri Androuet in 1890. He named it for the famous 18th-century French gastronome, Jean-Anthelme Brillat-Savarin, the author of the Physiologie du Gout (Physiology of Taste), published in 1826. Brillat-Savarin’s most famous quote: “Tell me what you eat and I will tell you what you are.”

     
     

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    The post Cave Aged Limited Triple Crème de Cocoa: Cheese & Chocolate first appeared on The Nibble Webzine Of Food Adventures.
    The Nibble Webzine Of Food Adventures

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