{"title":"Brie \u0026 Triple-Crème","description":"\u003cp\u003eEvery brie on this page answers to Brie de Meaux, the benchmark wheel from Île-de-France: mushroomy, a little brothy, properly runny at peak. From there it's mostly a question of how much butterfat you're in the mood for.\u003c\/p\u003e\n\u003cp\u003eThe triple-crèmes are the splurge lane. Brillat-Savarin, Délice de Bourgogne, and cave-aged Pierre Robert are all essentially brie with extra cream worked in, which lands them somewhere between cheese and frosting. Saint Angel and Fromager d'Affinois take the silky, modern route. Brebirousse d'Argental swaps in sheep's milk for a richer, sweeter take. And Marie Harel Camembert, named for the woman credited with inventing the style, brings the deeper, earthier Normandy side of the family.\u003c\/p\u003e\n\u003cp\u003eGive any of these an hour out of the fridge before serving; cold brie keeps its secrets. Then put something crisp nearby: baguette, champagne, ideally both.\u003c\/p\u003e\n\u003cp\u003eCut and packed in Beverly Hills, shipped cold to 48 states.\u003c\/p\u003e","products":[{"product_id":"brie-de-meaux","title":"Brie de Meaux","description":"\u003cp\u003eThis is the original Brie, the recipe that gave the whole family its name, made in big format wheels so the paste has lots of surface area to ripen against.\u003c\/p\u003e\n\u003cp\u003eThat large surface area is exactly what you want when you cut into one of these. The cream line just under the rind goes soft and runny, while the center stays a touch firmer and fresher, so you get two textures in one slice. The flavor leans sweet cream and butter first, with a clear mushroomy note pulling through from the rind. This cow's milk cheese is aged in cool, humid cellars, with a white Penicillium candidum bloom that the affineur watches carefully as the wheel ripens from the outside in.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673210445993,"sku":"12427","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-brie-de-meaux.jpg?v=1744803879"},{"product_id":"fromager-daffinois","title":"Fromager D'Affinois","description":"\u003cp\u003eFromager d'Affinois is a French double-crème soft-ripened cow's milk cheese from Guilloteau, made in Pélussin in the Rhône-Alpes. The recipe leans on an ultrafiltration step before culturing, which is the trick behind the texture, and the reason it reads as richer than a standard Brie even though it sits in the same family.\u003c\/p\u003e\n\u003cp\u003eThe paste is lush and almost spoonable once the wheel ripens, with a thin bloomy rind that folds rather than crumbles under the knife. Flavor is cream-forward, fresh butter and a touch of salted milk, with a soft mushroomy note off the rind that keeps it from feeling one-dimensional. Lactic intensity is high in the best way, the kind of milky pull that coats your palate and reminds you what good cow's milk is supposed to taste like.\u003c\/p\u003e\n\u003cp\u003eWhat makes it worth picking up is how approachable it is without being boring. It's gentle enough for someone who's nervous about anything stronger than a sandwich cheese, but rich enough that you don't feel like you're settling. Cut a wedge, let it sit out for a bit, and watch the paste start to slump toward the plate. That's when you know it's ready.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673218637993,"sku":"11120","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-fromager-d-affinois.jpg?v=1744803988"},{"product_id":"brebirousse-d-argental-sheep-france-lbs","title":"Brebirousse D' Argental","description":"\u003cp\u003eBrebirousse d'Argental is a soft-ripened sheep's milk cheese from Lyon, France, with a bright orange annatto-coated bloomy rind that gives it its name (brebis means sheep, rousse means red).\u003c\/p\u003e\n\u003cp\u003eThe paste is creamy and buttery, with a soft cream line right under the rind and a slightly chalkier core when it's young. Flavor is gentle and tangy, with the lactic pull of fresh sheep's milk on the front of the tongue and a clean, milky finish. The annatto rind looks intense but tastes mild, adding a soft mushroomy note that rounds out the buttery paste.\u003c\/p\u003e\n\u003cp\u003eWhen we have it nice and ripe, it sits right in the sweet spot, super buttery, super tangy, and a really approachable way into sheep's milk for anyone who thinks they only like cow.\u003c\/p\u003e","brand":"Savory Gourmet","offers":[{"title":"Default Title","offer_id":45683080855721,"sku":"10001084","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-brebirousse-d-argental.jpg?v=1744804703"},{"product_id":"cremeux-de-bourgogne-lbs","title":"Cremeux De Bourgogne","description":"\u003cp\u003eA bloomy rind triple-crème from Burgundy, made with cow's milk and enriched to that decadent 75% butterfat-in-dry-matter level that puts it in the triple-crème category. The paste is dense and buttery, almost spoonable at room temperature, with a soft white rind that adds a quiet mushroomy lift against all that cream.\u003c\/p\u003e\n\u003cp\u003eFlavor leads with fresh butter and whipped crème fraîche, sweet and lactic on the front of the tongue, then opens into a gentle earthy note from the rind on the finish. There's no funk and no sharpness here, just richness, the kind of cheese that coats your palate and stays there for a long buttery finish.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese for the moment you want pure indulgence on the board. Serve it at room temperature so the paste relaxes into something closer to a spread, and let it do its thing.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673250652329,"sku":"11549","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-le-cremeux-de-bourgogne.jpg?v=1744804734"},{"product_id":"brie-donge-triple-cream-500g","title":"Brie Donge Triple Cream","description":"\u003cp\u003eBrie Donge Triple Cream comes from Fromagerie Dongé, a family-run dairy in the Brie de Meaux region of Île-de-France that has been making bloomy-rind cheeses for generations. This is a pasteurized cow's milk wheel built around extra cream, pushing the butterfat past 75 percent in the dry matter, which is what officially puts it in triple-crème territory.\u003c\/p\u003e\n\u003cp\u003eThe paste is the whole story. After about 60 days of aging, the rind blooms into a thin, even, snow-white coat, and the inside ripens from the outside in until the cheese folds rather than crumbles under the knife. Bring it up to room temperature and the center turns almost spreadable, with a flavor that reads like sweet butter, fresh cream, and a quiet mushroomy hum from the rind.\u003c\/p\u003e\n\u003cp\u003eThis is a brie for cheese lovers who want a rich, flavorful, cream forward texture, without the funky, barnyardy finish. It sits right in the sweet spot where richness still feels elegant.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731071459497,"sku":"3700360806065","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot-2024-08-23-at-10-25-32-AM.png?v=1745859177"},{"product_id":"camembert-marie-harel-250g","title":"Marie Harel Camembert (250g)","description":"\u003cp\u003eA cow's milk soft-ripened cheese from Normandy, France, in the tradition Marie Harel is credited with shaping in 1791 when she blended local Norman methods with a brie recipe a priest brought with him during the Revolution. That story is why her name still gets put on the label of so many Camemberts coming out of the region.\u003c\/p\u003e\n\u003cp\u003eThis is a small 250g round with a bloomy white rind and a pale ivory paste underneath. Young, the inside stays a little chalky in the center with a cream line working its way in from the rind. Give it a few days at room temperature and it softens through, gets properly oozy, and the flavor opens up: buttery, mushroomy, a touch of cauliflower and cooked cream, with that savory pull on the finish that the rind gives you.\u003c\/p\u003e\n\u003cp\u003eIt eats like a classic French Camembert should, rich and earthy without being aggressive. Best served at room temperature so the paste relaxes and the rind does its work.\u003c\/p\u003e","brand":"World's Best Cheese","offers":[{"title":"Default Title","offer_id":45731073949865,"sku":"3267031070823","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/MarieHarelCamembert.jpg?v=1767197545"},{"product_id":"pierre-robert-cave-aged-air-lbs","title":"Pierre Robert Cave Aged","description":"\u003cp\u003ePierre Robert is a cave-aged triple-crème from the Rouzaire family in Île-de-France, named for Robert Rouzaire and his friend Pierre. It sits in the same family as Brillat-Savarin but gets extra time in the cave, which is the whole point of the cheese.\u003c\/p\u003e\n\u003cp\u003eThe paste is enriched with crème fraîche, pushing the butterfat past 75% in the dry matter, so the texture lands somewhere between whipped butter and a dense fresh cream. A ripe wheel softens toward the rind and almost spreads itself on the knife. The flavor leads with cultured butter and fresh milk, then the bloomy rind pulls in a gentle mushroomy depth and a clean yogurty tang on the back. The finish is long and buttery without ever getting heavy.\u003c\/p\u003e\n\u003cp\u003eThis is one of those triple-crèmes that rewards a little patience. Let it sit on the counter for half an hour and the paste relaxes into the silkiest version of itself, right in the sweet spot where the cream and the cave-aged character meet.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731159703721,"sku":"15701","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/pierre-robert-cheese-1s-16608.jpg?v=1745867053"},{"product_id":"delice-de-bourgogne-mini-200g","title":"Delice De Bourgogne (200g)","description":"\u003cp\u003eDélice de Bourgogne is a French triple-crème from Burgundy, made from pasteurized cow's milk enriched with crème fraîche to push the butterfat past 75% in dry matter. That extra cream is the whole identity of the cheese, and you taste it on the first bite.\u003c\/p\u003e\n\u003cp\u003eThe rind is a thin, bloomy white bloom, soft and faintly mushroomy. The paste underneath is ivory, velvety, almost spoonable, with a cream line that forms just under the rind and slowly creeps toward the center as the wheel ripens. The flavor is butter forward and lush, with a clean lactic tang on the finish and a quiet earthy note from the rind that gets more pronounced the longer you let it warm up.\u003c\/p\u003e\n\u003cp\u003eThis sits right in the sweet spot of the triple-crème category. It's gentler than a really ripe Brillat-Savarin and a lot more decadent than a young brie, which makes it the one to reach for when you want pure cultured-cream richness without any funk getting in the way.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731296477353,"sku":"3263091001173","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/DElice200g.jpg?v=1766418239"},{"product_id":"saint-angel-triple-cream-lbs","title":"Saint Angel","description":"\u003cp\u003eSaint Angel is a square, triple-cream cow's milk cheese from France, made by Fromagerie Guilloteau with pasteurized milk and built for richness. The format is unusual (most triple-creams come in rounds), but the recipe is classic triple-crème territory, sitting up around 75% butterfat in the dry matter.\u003c\/p\u003e\n\u003cp\u003eThe paste is velvety and almost spoonable just under the rind, with a slightly denser, fluffy core that holds its shape on the knife. Flavor leads with pure fresh cream and butter, the kind of lactic pull that coats your palate, with a quiet mushroomy note coming off the soft white bloomy rind and a small tang near the edge that keeps things from going flat. It reads gentle and elegant rather than funky or barnyardy.\u003c\/p\u003e\n\u003cp\u003eThis is the brie for cheese lovers who want a rich, cream-forward texture without a stinky finish. It sits right in the sweet spot where decadence still feels clean, which is why it ends up on so many cheese boards. Let it warm up on the counter for a half hour before serving and the paste really opens up.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731434397865,"sku":"10001369","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/SaintAngel.jpg?v=1763334400"},{"product_id":"brillat-savarin-lbs","title":"Brillat Savarin","description":"\u003cp\u003eBrillat-Savarin is a French triple-crème from Île-de-France, named for the 18th-century gastronome Jean Anthelme Brillat-Savarin who wrote that \"a dessert without cheese is like a beautiful woman with only one eye.\" To qualify as triple-crème, the recipe adds fresh cream to already rich cow's milk, pushing the butterfat past 75% in the dry matter.\u003c\/p\u003e\n\u003cp\u003eThe paste is spoonably soft and velvety, with a thin bloomy white rind that lends a gentle mushroomy aroma. When young, you'll see a chalkier core under a buttery cream line just beneath the rind; as it ripens, the whole interior turns silky and almost spreadable. The flavor is pure fresh cream and cultured butter through the middle, with a bright lactic tang on the front of the tongue from the added crème fraîche, and a clean, short finish that fades like melted butter off the palate.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese to reach for when you want decadence without intensity. Let it sit out for a good 30 minutes before serving so the paste loosens up and the cream really sings.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45987709517993,"sku":"10001091","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/244_fromagerie_delin_brillat_savarin.webp?v=1750714512"},{"product_id":"camembert-val-de-saone-250g","title":"Camembert Val De Saone (250g)","description":"\u003cp\u003eCamembert Val de Saône is a soft-ripened cow's milk cheese from France in the classic Camembert style, named for the Saône river valley that runs through eastern France. The format is the small 250g round you want for a single sitting, fully bloomed in its white mold rind and ready to ripen on your counter for an hour before serving.\u003c\/p\u003e\n\u003cp\u003eThe paste is pale ivory and supple, with a proper cream line that creeps in from the rind as the cheese sits at room temperature. Young, the center stays a touch chalky and clean. Given a little time, it turns spoonable and rich, all fresh butter and warm cream, with the bloomy rind adding that quiet mushroomy lift on the back end. The flavor is gentle and elegant, more cream and forest-floor than funk, the kind of soft cheese that reads beautifully even to people who say they don't love bloomy rinds.\u003c\/p\u003e\n\u003cp\u003eThis is a Camembert for cheese lovers who want a rich, cream-forward soft cheese without the heavier barnyardy edge that some farmstead versions push into. It sits right in that sweet spot where the rind does its work but never takes over.\u003c\/p\u003e","brand":"World's Best Cheese","offers":[{"title":"Default Title","offer_id":46738062704809,"sku":"17696","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot-2026-01-16-at-12-19-39-PM.png?v=1768595562"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/collections\/cheese-fromager-d-affinois.jpg?v=1781112057","url":"https:\/\/cheesestore.com\/collections\/brie.oembed","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}