Double-crème

The French term for soft ripened cheeses made by enriching the fresh cheese curds with extra cream to increase the butterfat content to 60 to 74 percent. The first double-crème cheese was Petit-Suisse, made in Normandy in 1850. The cheese was named for the fromager (cheese maker) who invented it, who just happened to be a rather short man of Swiss nationality. Double-crème cheeses are often served with fruit as part of a dessert course.