Belletoile Triple Cream Brie (Henri Hutin) / Double Creme Brie Cheese (France)

I even don't remember when was  the last time I bought that cheese. Belletoile Triple Cream is a spreadable cheese that is buttery, luscious  rich and mellow in flavor. But when I'm thinking about brie my first choice is always Traditional French Brie. And when I crave for a triple creme cheese I choose between Saint Andre and  Le Delice de Bourgogne. Belletoile Triple Cream is  too salty to my taste and not as satisfying as I would expect from triple creme cheese.

Another brie which is little disappointing to my (spoiled) taste buds is Double Creme Brie Cheese. Just ordinary brie, plain and forgettable. 

St. André ( Coutances, Normandy)

St. André is coated with a satiny, edible rind which hides a rich (up to 70% butterfat) center.  I don't like butter but the cheese flavor is more complex and  I can't help from eating St. André from time to time. It's delicious with sourdough bread, dried fruit and nuts. Much better than any sweet dessert. No gilt at all.



Recipe with Saint Andre: Rice Stuffed Green Shells Mussels

Cambozola Classic ( Kasseri Champignon- Bavaria)

When you are on the horns of dilemma choosing cheese…blue or creamy? There is a solution: Cambozola which combines the flavors of French soft-ripened triple cream (70%butterfat) cheese and Italian Gorgonzola.

Cambozola was created and patented in 1980 by Champignon but it has its roots in the history of Allgäu region when the cheese has been made from the third century A.D.

More creamy then blue, its flavor is far milder than Gorgonzola’s. I haven't added it to my favorites. Tried two times and don't feel like buying it in the future.