Friday, February 20, 2009

In this post, cheese thinks it's butter.

When people come into the shop looking for a triple creme cheese, I suggest Delice de Bourgogne. DdB is a bloomy rind cow's milk cheese from France. It has some straw, mushroomy earthy qualities to it and is a rather salty cheese.

Of course, when you go to serve any cheese, it should be done at room temperature so you can get the full flavor experience and the DdB is no exception. If this cheese is not tempered it will be like eating salted butter. That's fine if you like eating butter, for those of us who aren't crazy, temper your cheese.

A couple of things you should know about triple creme cheeses:

1. In order to be a triple creme the cheese has to contain at least 75% butterfat. mmmmm butterfat In order to get to 75% cheesemakers add cream, sour cream, or creme fraiche to their recipe. Triple creme cheeses tend to have a bit of a tang to them because of this.

2. Ounce for ounce (or gram for gram as a nod to my readers abroad) DdB has less fat per serving than a cheese like Parmigiano-Reggiano. How is that possible? Butterfat is measured by looking at the solids in the cheese. A cheese like DdB has a lot of moisture in it, so while the solids have more fat to them, since there's so much moisture in the same size serving of a harder cheese, you are consuming more fat.

I do not tell you these things to make you become butterfat obsessed. I've had people come into the shop who tell me they're on a diet and then ask about hard aged cheeses. I always tell them just what I've shared with you. There is no diet cheese except perhaps cottage cheese technically there is lowfat cheese, but the one's I've tried taste horrific. Cheese, like anything else good and tasty in this world should be consumed in moderation.


carmela said...

You have insipred me. I am going right out and buy some cheese for the weekend and then invite some friends over to share it.

Welocme to foodie blogroll

Buon appetito,


Jen said...

Moderation is the key to enjoying full-fat cheese, but I've got to tell ya...Cabot's 50% (and even the 75%) Reduced Fat Cheddar is pretty tasty. Like you, I was a NEVER a fan of low-fat cheese, so I'd be very curious to see what you think! :)

Cheesewench said...

Carmela, I'm thrilled to know that my blog is actually being used as inspiration. Thanks for the feedback, it is always appreciated.

It's true, I haven't tried either low fat Cabot offerings. It's not as easy to get Cabot here in Chicago as it is when I lived on the East Coast. The next time I come across it I might give it a try.

Jen said...

Sorry to get back to you so late, but I wanted to be sure to let you know that you can order our Reduced Fat Cheddar online! It's wicked easy. Check it out at:

Also, you could win some free cheese if you enter the haiku contest a-goin' on over at the Cabot Blog. :)