French Cheese Saint Andre

Type of Milk:

Cow, pasteurized. Cream is added to the milk during the cheesemaking process, bringing the butterfat content up to 75%. This type of cheese is called a Triple Crème.

Origin:

France

Rind:

The bloomy rind is edible, but can sometimes have a slightly ammoniated flavor and is best avoided.

Flavor:

Buttery and mild. As it ripens, the color of the cheese will be more yellow than white and the cheese may start separating from the rind. At this point, the flavor becomes stronger and slightly sharp.

Uses and Pairings:

The whipped texture and buttery flavor of Saint Andre makes it perfect for spreading on a plain baguette. It can be paired with berries and served after a meal in place of dessert. It pairs well with sparkling wines that have just a hint of sweetness. If the cheese is young and mild flavored, it can pair well with Cabernet Sauvignon.