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Mottin charentais, previously known as crottin charentais is a French soft double-cream cheese made of pasteurized whole cow's milk, produced by Savencia Fromage & Dairy in the town of Saint-Saviol located within the Vienne department. [1] Its shape is cylindrical, with a height of 4.5 cm, a diameter of 8 cm and an average weight of 200g.
The fat content is typically 67-69%, which is comparable with rich continental cream cheeses such as mascarpone. Historically, it was a cheese for the wealthy, unlike the similarly aged Crowdie, which is made from the by-products of skimming cream from milk and thus is considered a poor man's cheese. [1]
Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. [ 3 ] [ 4 ] Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie and Neufchâtel .
Ultrafiltration also results in a milk that retains more nutrients and proteins, and the cheese has a relatively high fat content of 60%. [4] Ultrafiltration also retains the whey proteins in the cheese, and increases the yield in terms of processing volume, reducing the cheese making process from eight weeks to two weeks.
A mix of both cow’s and goat’s milks, Vermont Creamery’s French-style double-cream cheese offers up a velvety center and a crinkly, earthy rind that can easily melt away. Allison Hooper ...
Crema Dania or Crema Danica is a double cream cheese from Denmark. It has an edible, downy white rind and a soft, buttery, full-flavoured interior. Its fat content is almost high enough for the cheese to qualify as triple cream, so it is quite rich. [1]
The reason for the two types of Gloucester cheese being called 'double' and 'single' is not known. The main theories are: because the creamy milk had to be skimmed twice to make the double variety, or; because cream from the morning milk was added to the evening milk, or; because a Double Gloucester cheese is typically twice the height. [10] [11]
Fresh cheeses and curds, the soft, curdled part of milk (or skim milk) used to make cheese; Chhena and paneer; Cream cheese, produced by the addition of cream to milk and then curdled to form a rich curd or cheese; Whey cheese is a dairy product made from whey and thus technically not cheese. Heat and acid coagulation Ricotta, acidified whey cheese