Often mistaken for a triple-creme double-creme, this tricky cheese has a butterfat content of only 30% (m.g.). Using a special technique called "ultra-filtration," the size of the milk's fat globules are decreased, causing them to be more evenly distributed throughout the paste; this fools us into thinking the cheese has more fat than it does because it "feels" richer on the palate. Beneath its bloomy rind, the soft paste is mild and creamy, with no offensive flavors or aromas. Good for dessert. Made in France using pasteurized cow's milk.