or fromage triple-crème
which contains more than 75% butterfat
in its dry matter
, that is, roughly 40% fat overall, similar to the fat content of extra-heavy liquid cream
. Triple-crème cheeses taste rich and creamy.
Some triple-crèmes are fresh, like mascarpone. Others are soft-ripened, like Brillat-Savarin, Boursault, Castello Blue, and Explorateur.