Any of various cow’s-milk cheeses that have been enriched with cream so that they contain a minimum of 60 percent milk fat. Triple-cream cheeses must have at least 75 percent milk fat. Both double- and triple-creams can be fresh or ripened. They share the distinction of being seductively soft and creamy in texture with a mild, slightly sweet flavor. boursin is an example of a triple-cream cheese, whereas crema dania is a double-cream. Because of their natural sweetness, these cheeses are perfect when served with fruit for dessert. See also cheese.