SMART THINKING

Rich and indulgent, double and triple cream cheeses are a musthave for any cheese board – and they’re also great to cook with.

Deliciously rich and indulgent, double and triple cream cheeses are a true must-have for any cheese board – and they’re also wonderful to cook with.

No cheese board would be complete without a soft, surface-ripened creamy cheese. Traditionally French, double cream and triple cream varieties have been around since the late 1950s – and they’re always growing in popularity.

Made from whole milk with added cream, the extra fat alters the texture and taste of these cheeses. They can vary from having a smooth and creamy texture (typically double cream cheese with a 60-75 per cent butterfat content) to having a moist, chalky center and a white rind with a thin, oozy border beneath it (typically triple cream cheese with a 80-85 per cent butterfat content).

Denoting double and triple the contents of cream and butterfat, these decadent cheeses may seem like the worst nightmare of anyone on a diet. But their high moisture content means they have a very similar fat content to hard cheeses like cheddar – which have had time to age and dehydrate.

When building your cheese board, pair these indulgent cheeses with fruits such as grapes or berries, and a light biscuit or fresh baguette. Champagne or something bubbly is a classic match for a rich cheese like triple cream, but a dark rum with caramel undertones can be a perfect pairing as well.

These cheeses are also perfect to cook with. For a simple yet impressive cheese dish, place an individual triple cream cheese on an ovenproof baking tray. Drizzle with 1 tablespoon each of honey and good quality extra-virgin olive oil. Place in a 200°C (180°C fan forced) oven and bake for 8-10 minutes or until golden and runny. Serve with roasted hazelnuts and toasted bread.