Wednesday, July 23, 2014

Cheese E-cards

When on Instagram, I often come across hilarious e-cards. They're entertaining to me since I can definitely relate...especially these cheese ones. What e-cards do you enjoy?

I always put an obscene amount of Parmesan on my pasta.

I can't get enough of cheesy garlic bread...

That's a HUGE deal.



Tuesday, July 15, 2014

Thursday, July 10, 2014

A Must-Try Cheese: Delice de Bourgogne

With a blog name like Triple Crème Decadence, you know I adore triple crème cheeses.
Triple crème cheeses are the butteriest and most luscious cheeses of them all. Its decadent creamy texture is the result of adding triple the amount of cream at the beginning of the cheesemaking process, boosting the butterfat content to 75%+ in dry matter.
Hailing from the Burgundy region of France is Delice de Bourgogne, one exceptional triple crème! 
Delice de Bourgogne has a subtle earthy flavor with a lingering tang from the addition of crème fraîche.
 The texture is divinely rich with a thin rind that melts in your mouth and a whipped cream-like interior. An ideal pairing to such a decadent cheese is a glass of Champagne. The Champagne bubbles are palate cleansing and the acidity aids in cutting the richness.

More "A Must- Try Cheese" posts:

photography credits: 
delice de' bourgogne via the cheese and wine shop, joseph perrier champagne from bev mo

Monday, July 7, 2014

Pretty Paper Placemats

Hello! I hope you all had a wonderful July 4th weekend. I wanted to share these eco-friendly, beautifully illustrated paper placemats from Hester & Cook. They're printed with soy-based inks on recycled paper. Wouldn't it make great kitchen art?

Tuesday, July 1, 2014

Chocolate Balsamic Glaze Pairings

When it comes to flavor combinations, I love the thrill of the unexpected. Never did I think reduced balsamic and chocolate would work together. But, they do.  It may sound wrong, but it tastes sooo right. I found this treasure at a European market and knew I wanted to take it home with me. The balsamic is reduced down and enriched with chocolate.The glaze has a light acidity and a mouth coating richness. Its texture is creamy and decadent, similar to hot fudge but less runny.

The first thing that came to mind was what am I going to enjoy this with? The label offered the serving suggestion of drizzling it on gelato. Oooh. Then I thought to myself, cheeeeese! I chose two cheeses to pair the glaze with--Parmigiano Reggiano and Camembert.

Pairing the glaze with Parmigiano Reggiano seemed natural. The fruity and nutty qualities of Parm. and sweet chocolate paired wonderfully together. The effect was similar to a crunch bar; the crystalline texture of Parm provided that bite like crispy rice. This pairing is more on the sweet side, where as the Camembert was more of a savory flavor combination.

The creamy, dense interior of Camembert and the chocolaty richness of the glaze was an engaging duo. When eaten together, you notice the acidity of the glaze and then the earthy elements of the bittersweet chocolate and Camembert just fuse together and become one. It's smooth and luxurious on the palate.

photography credits:
  chocolate balsamic via la modenese, parmigiano reggiano via di bruno bros, camembert via igourmet

Wednesday, June 18, 2014