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style="BACKGROUND-COLOR: transparent" face=Arial color=#000000 size=2>Michael
J. Staver wrote:<BR>> I am teaching Cheese making at Kendall next Feb. and
I would like a<BR>> recipe for a triple crème cheese, any help would be
appreciated.<BR><BR>Is that some yuppie thing? What do you mean by
that?<BR><BR>Cream cheese is made with pure cream so 3 times the cream would
just <BR>make three times the cheese.<BR><BR>You could triple the amount of
cream in any cheese I suppose for the <BR>other sense of the words but I doubt
you mean that either.<BR><BR>So, unless someone has such a recipe, we need to
know more about it.<BR><BR>js</FONT></BLOCKQUOTE>
<DIV>I don't recall all the specifics, but a triple creme cheese has cream added
to the curd. It needs to be at least 75% butterfat to be considered a triple
creme cheese. Sorry I don't remember more, but maybe this will help.</DIV>
<DIV>Wayne</DIV>
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