These are terms that describe the butterfat content of a cheese.
Double-cream means that the cheese is made from at least 60% butterfat.
Triple-cream means that the cheese is made from at least 70% butterfat.
Double crème and triple crème mean the same as above respectively, while giving you the added insight that the food writers you are reading like to flash about the few words of French they know.
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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Also called:
 Fromage double crème, Fromage triple crème (French)
Doppelrahmkäse (German)
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