The term “Double-Cream Cheese” does not refer to the type of cheese called “cream cheese.”
Rather, the term describes the butterfat content of a cheese.
Double-cream means that the cheese is made from milk with at least 60% butterfat in it. This is achieved by adding cream to the milk before the milk is curdled to form the curd.
Reputedly, the first double-crème cheese was “Petit Suisse”, made in 1850 in Normandy.
Double crème is the French term.