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Is There Anything Triple-Cream Cheese Can't Do?
![Is There Anything Triple-Cream Cheese Can't Do?](https://images.food52.com/qtdIhRMdZUHk5uMk3cxEEcMmi7I=/735x502/983c468f-b252-49c3-b24e-b96de9166c92--ChickpeaNettles_horiz.jpg)
Every month, Melina Hammer, Food52's very own Hudson Valley correspondent, is serving up all the bounty that upstate New York has to offer.
I have long loved triple-cream cheeses. They contain at least 75 percent fat, and are typically young. They are also supremely spreadable. Mascarpone is an example of a fresh triple-cream, whereas Brillat-Savarin, Explorateur, and St. André are soft-ripened. Think of this sort of cheese as an extra luxurious, extra creamy Brie—velvety, decadent, and easy to combine with savory or sweet pairings. France has historically cornered the market on triple-cream cheeses (they originated there in the 19th century), but today there are several wonderful ones made in the United States. So when I discovered a triple-cream being produced right in my own region, I had to learn more. Meet Four Fat Fowl, an award-winning creamery—then get cooking. (This interview has been edited and condensed for length and clarity.)
* This article was originally published here
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