In their country of origin, double- and triple-creams, a family of soft, buttery cheeses with hints of mushroom earthiness, are regulated by culinary law. To be a double-cream, a cheese must contain a minimum of 60% butterfat, a quality achieved by adding cream to the milk before it forms curds. In a triple-cream, that fat content is ratcheted up to a minimum of 75%, producing an even richer, more velvety texture and flavor.