Artisan Organic Triple-Cream Soft Cheese (Caprice des Dieux Style)
Caprice des Dieux is a French triple-cream soft cheese with remarkably clean ingredients: just milk, cream, salt, and cultures. No seed oils or artificial additives present. DIY version provides superior quality control, fresher cultures, and significant cost savings while maintaining the authentic creamy texture and bloomy rind.
Based on: Caprice des Dieux
· Makes approximately 16 servings (400g finished cheese)
· Serving: 25g (matching commercial product)
Why This Recipe is Seed Oil Free
Commercial Caprice des Dieux from Caprice Des Dieux, Savencia often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic whole milk
1000ml (about 4.25 cups) · Organic Valley Whole Milk
Primary protein and fat base that provides the cheese's structure and creamy texture
Organic heavy cream
250ml (about 1 cup) · Organic Valley Heavy Whipping Cream
Creates the signature triple-cream richness with 30%+ fat content essential for texture
Fine sea salt
2g (about 1/2 teaspoon) · Redmond Real Salt Fine Sea Salt
Controls moisture, aids preservation, and enhances flavor development during aging
Mesophilic starter culture
1/8 teaspoon · Cultures for Health Mesophilic Direct-Set Culture
Converts lactose to lactic acid, creating the tangy flavor and proper acidity for cheese formation
Penicillium candidum
1/16 teaspoon · Standing Stone Farms Penicillium Candidum
Creates the characteristic white bloomy rind and contributes to the cheese's creamy interior breakdown
Liquid animal rennet
1/4 teaspoon · WalcoRen Liquid Animal Rennet
Coagulates milk proteins to form curds, essential for cheese structure formation
Instructions
Step 1. Heat the organic milk and cream gently to exactly 32°C (90°F) in a heavy-bottomed stainless steel pot, stirring constantly with a wooden spoon. Use a digital thermometer for precision - temperature control is critical for culture activation. This gentle heating preserves beneficial enzymes while reaching optimal culture temperature. Remove from heat once target temperature is reached.
Step 2. Dissolve the mesophilic starter culture in 2 tablespoons of cool, chlorine-free water (let tap water sit 30 minutes or use filtered water). Stir this mixture into the warm milk and cream, whisking gently for 30 seconds to ensure even distribution. Add the penicillium candidum dissolved in another tablespoon of water, stirring gently. Cover and let ripen for 45 minutes at room temperature - this allows cultures to begin acidification.
Step 3. Dilute the liquid rennet in 2 tablespoons cool water. Add to milk mixture while stirring in a figure-8 pattern for 30 seconds, then stop all movement. Cover and let set undisturbed for 45-60 minutes until you achieve a clean break when testing the curd with a knife - it should split cleanly without releasing much whey.
Step 4. Cut curds into 1/2-inch cubes using a long knife, making parallel cuts in one direction, then perpendicular cuts. Let rest 5 minutes to allow whey separation. Gently stir curds for 10 minutes, being careful not to break them further. The curds should release clear whey and shrink slightly. This step expels excess moisture while maintaining structure.
Step 5. Line a colander with butter muslin or fine cheesecloth. Gently ladle curds and whey into the cloth, allowing whey to drain naturally for 30 minutes. Do not press - triple-cream cheeses need to retain moisture. The curds should hold together but still feel soft and moist. Gather cloth corners and tie into a bundle, then hang to drain for 2 hours at room temperature.
Step 6. Remove cheese from cloth and add 2g fine sea salt, working it in gently with clean hands. The salt will help form the rind and control moisture. Shape into a disk approximately 8cm diameter and 3cm thick. Place on a bamboo cheese mat inside a plastic container with the lid slightly ajar for air circulation.
Step 7. Age at 12°C (54°F) and 85-90% humidity for 10-14 days, turning daily. If you don't have a cheese cave, use the refrigerator's warmest section (usually top shelf) with a damp cloth nearby for humidity. The white Penicillium candidum mold will appear after 3-4 days and fully coat the cheese by day 7. The cheese is ready when the rind yields slightly to gentle pressure.
Step 8. Store finished cheese wrapped in cheese paper or parchment in the refrigerator. Consume within 1-2 weeks for optimal flavor and texture. Bring to room temperature 30 minutes before serving to allow the full creamy texture to develop. Each 25g serving provides the same rich, buttery experience as commercial Caprice des Dieux.
Storage
Age for 10-14 days at 12°C/85-90% humidity, turning daily. Once ready, refrigerate wrapped in cheese paper. Consume within 1-2 weeks. Bring to room temperature before serving.
Cost Comparison
Cost per serving (homemade)$0.28
Cost per serving (store-bought)$0.85
Savings67%
Higher upfront cost for cultures and rennet, but these ingredients make multiple batches. Bulk purchasing organic dairy provides excellent long-term value while ensuring superior quality and freshness compared to imported commercial cheese.