Triple Crème Brie is enriched with additional cream before production, pushing the butterfat content above 75 percent of dry matter. French labeling law defines the triple crème designation precisely, and the result is among the richest cheeses made anywhere.

Flavor Profile

The texture is the point: dense, silky, and almost mousse-like, coating the palate in a way standard Brie does not approach. The flavor is intensely buttery and sweet with a gentle tang and a clean dairy finish. The bloomy white rind adds a light earthy note that keeps the richness from becoming cloying.

How to Serve

Serve at room temperature with minimal accompaniment so the richness leads. A drizzle of honey or a few fresh berries is enough. This is a celebration cheese, well suited to holidays, date nights, and occasions where indulgence is the point.

Pairing Suggestions

Pair with Champagne, whose acidity and bubbles cut the richness perfectly, or with a Sauternes or sparkling rosé. Serve with fresh berries, honey, and light water crackers.

Storage

Wrap loosely in wax paper and refrigerate. High fat and moisture mean it is best within ten days to two weeks.