However, as I have explained before, at least 75% of the solid material (i.e., the components other than water) in a triple cream cheese is butterfat. (Remember that approx. 50% of the average cheese is water.) For reasons I cannot yet appreciate, some people actually like triple cream cheese.
I recently bought a "wedge" of triple cream cheese from Australia, and my tastebuds had difficulty finding anything else to focus upon besides the butterfat in it. I say I bought a "wedge" because the cheese was so oozy that it had difficulty holding its shape. And it was so sticky that when I spread it on a cracker, I had difficulty detaching it from my butter knife.
I didn't taste a strong creamy flavor in the cheese--in spite of what the name "triple cream" might lead you to expect--and there wasn't anything particularly cheesey about its flavor either. I just tasted fat. I will sample other triple creams, perhaps some from France, but I can't recommend them to you at this point.
One small caveat: I'm not a big fan of soft-ripened, bloomy-rind cheeses in general (e.g., Brie and Camembert). So, perhaps I'm not the best person to pass judgement on the soft-ripened triple cream cheese I bought. (I'll explain in a later post what 'soft-ripened' and 'bloomy rind' mean.)
In case you do have the eating habits of Homer Simpson, you might enjoy the following recipe for Homer's Hamburgers.
1/2 lb. buttered hamburger patty
Grill burgers. Top with bacon, Canadian bacon, fried egg and Cheese Whiz. Then smother the whole burger with brown gravy and garnish with pork rinds. Best served with cold Duff beer.