Cheese with Cremant
Then there are the triple crèmes that are a bit more wrinkly, their rinds more yellow. Texturally they resemble a just-this-side-of-too-wet cheesecake.
The flavors are more acidic, leaving your mouth watering, but reminding you of yeast and nuts. These cheeses are made with the yeast geotrichum; they're messier than their bright white brothers, and arguably more complex.
The French versions tend to come from Burgundy, as in Delice de Bourgogne. Vermont Creamery's Cremont, while technically a double crème, is a fantastic American alternative.
French cremants—sparkling wines from outside the AOC Champagne region that are made in the traditional Champagne method—can offer fantastic value and excellent quality. The rosé Cremant d'Alsace offers fresh red fruit and creamy bubbles that offset the cheese's earthy finish.