Double cream, Brie-like cheese, with notes of butter and earthy mushrooms. Spreadable texture with a soft, gooey outer ring just beneath the rind progressing into a firm paste in the center that turns into a deliciously runny cream over time. 
 
Double-crème cheese means that cream is added during the production process to reach the 60 percent butterfat content required for it to be classified as such. Butterfat content in cheese is measured as a percentage of “Fat in Dry Matter," indicating that 60-75% of the solids in a double-crème cheese are butterfat. 
 
Pairs well with white wine and champagne. 
 
Milk: Cow's Milk
Rennet: Microbial
Origin: France