[Cheese] Tripple Cheese

[Jack Schmidling]

Lyndon Giles wrote:

> According to French law these cheeses are classified double crème
> when they contain a minimum of 60 per cent butter fat (rnatière
> grasse) per gram, and triple crème when they contain a minimum of 75
> per cent butter fat per gram.

Thanks for clearing that up but as a nit to pick, 75% says it all... per 
gram confuses things.  It also applies per ton.

js

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