CheeseXML 1.00
Triple crème
Ingredients
| Whole milk, not ultra-pasteurized | 1 gal |
| Extra heavy cream | 1 pint |
| Mesophilic culture | 1 item |
| Penicillium candidum | 0.05 tsp |
| Liquid rennet | 0.25 tsp |
| Non-iodized cheese salt | 2 tsp |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Heat the milk to 32 °C Heat the vat to the culture temperature published for this make. | Heat · Milk preparation · Temperature: 32 °C | |
| 2 | Add culture Sprinkle the starter, rehydrate, then rest at temperature. | Step code · Ripening · Temperature: 32 °C · Time: 30 min · Addition: Amount: 1 item; Rest: 2 min | |
| 3 | Add rennet, then wait floc × multiplier Dilute the coagulant, stir about 1 minute, remove the stirrer, then wait until a clean break (floc time × multiplier). | Step code · Coagulation · Temperature: 32 °C · Stir: Duration: 1 min · Until: Clean break · Addition: Amount: 0.25 tsp; Dilute in: 0.25 cup | |
| 4 | Ladle the curd Ladle uncut curd into the hoops. | Step code · Cutting | |
| 5 | Draw whey and hoop Draw whey to the grain and fill the hoop. | Drain · Draining · Flips: Turn: After: 5 min; Turn: After: 15 min | |
| 6 | Salt Salt the curd or the wheel. | Salt · Salting | |
| 7 | Age Drain in hoops, salt, and ripen like a richer Camembert until the coat is white and the paste collapses. | Age · Aging |
Triple crème
Soft-ripened cheese · Difficulty: 4
Batch scale
Scale factor:
Description
NEC triple crème: extra cream added to a bloomy-rind make so fat exceeds ~75% in dry matter. Wallace’s notes: think Camembert or Brie taken to another level.
Recipe details
- Style
- Soft-ripened cheese
- Country
- France
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- Yes
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- US
- Milk
- Cow milk, Pasteurized, Not homogenized, Fat: 12.0 %
- Milk volume
- 1 gal
- Expected yield
- 1.2 lb
- Yield ratio
- 0.143792 ratio
- Active time
- 70 min
- Total time
- 18 h
- Scale
- For milk volume: 1 gal
Ingredients
- Whole milk, not ultra-pasteurized — 1 gal
Role: Base milk · Kind: Whole milk
- Extra heavy cream — 1 pint
Role: Cream · Kind: Milk Cream
- Mesophilic culture — 1 item
Role: Culture · Kind: Culture
Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.
- Penicillium candidum — 0.05 tsp
Role: Mold · Kind: Mold Penicillium Candidum
- Liquid rennet — 0.25 tsp
Role: Coagulant · Kind: Rennet
Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.
- Non-iodized cheese salt — 2 tsp (Details: Salt: Iodized: No)
Role: Salt · Kind: Salt
Equipment
- Heavy-bottomed pot
- Dairy thermometer
- Slotted ladle
- Cheese hoop / mold
- Draining mat
- Ripening box
- Aging fridge or cave
- Bamboo mat
Process
Heat the milk to 32 °C
Heat · Milk preparation
Heat the vat to the culture temperature published for this make.
Temperature: 32 °C
Add culture
Step code · Ripening
Sprinkle the starter, rehydrate, then rest at temperature.
Temperature: 32 °C · Time: 30 min · Addition: Amount: 1 item; Rest: 2 min
Add rennet, then wait floc × multiplier
Step code · Coagulation
Dilute the coagulant, stir about 1 minute, remove the stirrer, then wait until a clean break (floc time × multiplier).
Temperature: 32 °C · Stir: Duration: 1 min · Until: Clean break · Addition: Amount: 0.25 tsp; Dilute in: 0.25 cup
Ladle the curd
Step code · Cutting
Ladle uncut curd into the hoops.
Draw whey and hoop
Drain · Draining
Draw whey to the grain and fill the hoop.
Flips: Turn: After: 5 min; Turn: After: 15 min
Salt
Salt · Salting
Salt the curd or the wheel.
Age
Age · Aging
Drain in hoops, salt, and ripen like a richer Camembert until the coat is white and the paste collapses.
Aging
Duration: 18 d; Stage: Name: Bloomy ripening; Duration: 18 d; Temperature: 11 °C; Humidity: 93 %; Turning: Every 1
Storage
Temperature: 4 °C; Shelf life: 14 d
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: NEC volume 2 — triple crème notes; Creator: Jim Wallace / New England Cheesemaking Supply; Year: 2015; URL: https://cdn.shopify.com/s/files/1/2836/2982/files/volume-2.pdf?5071201157298801252
Tags
Tag: Vegetarian